1 tablespoon red wine vinegar
2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon finely chopped mixed fresh herbs (try parsley, basil, and oregano), plus more for garnish
Salt and freshly ground black pepper
1 (12 ounce) package DOLE(r) Vegetable Medley, blanched for 1 minute
1 cup DOLE(r) Snap Peas
1 red bell pepper, cut into 1/2-inch wide strips
1 small red onion, quartered lengthwise
1 1/2 tablespoons olive oil
1 (8 ounce) package DOLE(r) Field Greens or Mediterranean Salad Blend
1/2 cup crumbled goat cheese (optional)
Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.
Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.