Pine nut and garlic roasted pepper, grilled country bread, basil pesto and fresh greens |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Peppers

  Pour olive oil all over the peppers and hop them in the oven for 30mins. Once out, fold them in a a bowl and wrap them with cello for 10-15mins, that'll finish the cooking and will be making it easier to peal.
  Tempered, peal the skin off, idem for the seeds inside and cut them into nice and even slices. Peal also the garlic and chop it real thin.
  In a salad bowl, throw everything in; peppers, garlic, pine nuts, vinegar, salt & pepper and the oil. Reserve, if possible, 24 hours in the fridge for maximum flavors. Serve the mix on toasted old-fashioned bread.

• Classic pesto

  Toss everything in a good blender, but the oil. Make a nice and soft paste and then slowly add the oil to get the proper texture and taste.

• Vinaigrette

  Cook the shallots with a pinch of salt, pepper and sugar so you get a great coloration. Pour half the balsamic vinegar in to deglaze and complete the cooking. Put the mixture in a robot culinaire, then add the remaining balsamic and then, in a thin drop, the oil. For the montage, everything has to be mixed in à-la-minute for the proper taste and freshness.