Airlie Spring Salad with Roasted Organic Red Pepper Vinaigrette

Ingredients: (Yields for 3 people)
(Note: Use fresh organic herbs and vegetables whenever possible.)

3 oz.	fresh spring salad greens
1	cucumber
2	mandarin oranges, segmented
2	fresh mozzarella balls
1 T.	roasted red pepper vinaigrette
3 sprigs	basil
4 leaves	basil, chopped
3 sprigs	parsley
1\2	red onion
To Taste	fresh ground black pepper

Preparation:

1. Peel the cucumber and cut thin slices from the cucumber end to end (about 1\8 in. thick).
2. Peel the mandarin orange and cut all the white flesh away. Now cut in-between in a "V" shaped cut to extract all the pure meat from the mandarin orange.
3. Slice mozzarella balls about 1\4 in. thick.
4. Thinly slice the red onion, paper-thin if possible, toss in olive oil and fresh herbs(basil and parsley). Roast in the oven for about 3 to 4 minutes or until light brown.
5. Place parsley and basil sprigs in cold water.

Presentation:
1.    Grab the lettuce greens so that the root ends are in your hand, and hold like a flower bouquet. Wrap the cucumber around the root end of the lettuces and secure with a toothpick. Add the parsley and basil sprigs to the bouquet and stand up so that the cucumber is used as a base.

2.    Drizzle the red pepper vinaigrette on the plate and arrange the mozerella slices, mandarin orange segments, and red onion to your liking.

3.    Sprinkle plate with chopped parsley for garnish.

Roasted Organic Red Pepper Vinaigrette:

1	Red Pepper
1 clove	Garlic
1\4 cup	Olive Oil.
3 leaves	Basil
1\2 T.	Lemon Juice
To Taste	Salt and Pepper

1. Char the red pepper on the grill. Then place the pepper in a bowl and cover with plastic wrap so that the steam will loosen the skin from it. Let sit for about 5 minutes and peel off skin.
2. In the blender combine all the ingredients except the olive oil. Blend until smooth then slowly add the olive oil so that the other ingredients blend together.
3. Add a little bit more of the chopped basil and parsley for color in the dressing.