Dinah Shore Arugula and Spinach Salad

Step 1: Wash the arugula and spinach well (unless if you already buy it packaged and already washed). Remove the stems from the arugula and trim the spinach (unless you buy baby arugula and spinach which already has the long stem pieces removed). If washing, drain well, wrap in paper towels or a dish towel, and place in the refrigerator to crisp until ready to use or if you own a salad spinner, use that. Once dried, place both the arugula and spinach in a large bowl; set aside.

Step 2: Meanwhile, make the White Wine Honey Vinaigrette: Combine all the ingredients except the lemon juice in a large mixing bowl. Whisk well. Slowly add the lemon juice and whisk lightly until well blended. Makes approximately 1 1/2 cups.

Step 3: Reserve 2 tablespoons of the vinaigrette and set it aside. Pour the remaining vinaigrette (or less to your liking. In my opinion, it's better to start with less and taste, because if adding too much, you can't remove it) over the arugula and spinach and toss lightly with your clean fingers to coat well. Arrange on 4 individual plates.

Step 4: Remove the skin, seeds and stem from the roasted red bell pepper and slice it into a 1/4-inch julienne strips; set aside.

Step 5: In a small skillet, sear the garlic in the olive oil until crisp. Remove the garlic and reserve it.

Step 6: Place the red pepper and tomatoes in the reserved 2 tablespoons of vinaigrette and stir lightly to season.

Step 7: Sprinkle the peppers and tomatoes over the arugula and spinach and scatter the roasted garlic on top. Enjoy!

NOTE: when roasting your own bell peppers, once the skin is charred and blistered, remove it from the heat source immediately and place it in a bowl, cover with plastic wrap to sweat. Once sweated and cool enough to handle, peel off the skin and remove seeds and stem. If using the oven method, roast it at 400-degrees F for about 20 minutes. You can also do this in a skillet as noted and over a gas stove flame.