Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tablespoons balsamic vinegar, divided
- 2 teaspoons honey, divided
- 1 cup vertically sliced red onion
- 1 teaspoon fresh thyme leaves
- 1 teaspoon whole-grain Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extravirgin olive oil
- 4 cups chopped escarole
- 2 cups baby arugula leaves
Description
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