Garlic Infused Olive Oil (1/3 cup)
Lemon Juice (1 Tbsp)
Stone Ground Mustard (1 Tbsp)
Apple Cider Vinegar (1/2 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
to a small mixing bowl and whisk until combined. Set aside.
Red Bell Pepper (1)
Yellow Bell Pepper (1)
in half lengthwise and remove the seeds and stems. Lay skin side down on a hot grill over medium heat. Place the
Gluten-Free Bread (2 slices)
on the grill now as well. Grill 2-3 minutes on each side until bread and peppers are blackened, but not burnt.
While the peppers and bread are grilling, slice the
into rounds and remove seeds if desired.
Baby Kale (2 cups)
on a serving platter, then arrange cucumber slices,
Cherry Tomatoes (1 cup)
Kalamata Olives (1 cup)
Once the bread and peppers are cool enough to handle, roughly chop the peppers and tear apart the bread, arranging on top of the already plated vegetables.
Fresh Basil (to taste)
leaves and drizzle with stone ground mustard dressing.