Ingredients:�
Peppers:
3 large red bell peppers
3 large green bell peppers
3 large yellow bell peppers
Vinaigrette:
1/4 cup fresh orange juice
1 Tbsp Dijon Mustard
1 Tbsp grated orange peel
6 Tbsp olive oil
salt and freshly ground black pepper
Toppings:
1/4 cup chopped toasted husked hazelnuts
Minced fresh cilantro
Directions:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand 30 minutes to steam. Peel and seed peppers. Rinse if necessary; pat dry. Cut into 1/2 inch-wide strips.
Arrange in pinwheel pattern on platter.
For Vinaigrette: Combine first 3 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.
Pour vinaigrette over peppers. (Can be prepared 1 day ahead and refrigerated. Bring to room temperature before serving). Sprinkle with nuts and cilantro.