Salad with arugula, mozzarella, roasted bell peppers and mint

Ingredients:

• 1/3 cup olive oil
• 3 tablespoons mayonnaise
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, finely chopped
• Juice of half a lemon
• 1 red sweet bell pepper
• 6 cups arugula (about 80 g)
• 0.5 cup torn fresh mint leaves
• 3 balls bocconcini mozzarella, sliced

Preparation:

1. In a small bowl, combine olive oil, mayonnaise, vinegar, mustard, shallot, lemon juice and some salt and black pepper.
2. Turn the gas burner to medium-high heat and grill the whole bell pepper directly over the heat, turning occasionally, until charred on all sides, about 10 minutes.
3. Place the peppers in a small bowl and cover with plastic wrap or a kitchen towel. Let them steam for 15 minutes, then use the blunt side of a knife to peel off the skin. Remove the stem and seeds, then slice the peppers into thin strips.
4. Combine the arugula and mint in a wide, shallow bowl or dish, then top with mozzarella and roasted pepper strips. Drizzle with the vinaigrette and serve.