Grilled Bell Pepper and Arugula Salad (Easy Roasted Pepper Salad)

Add pine nuts to a cold skillet over medium heat. Stir every 30-60 seconds until they begin to develop some color, then stir and toss more frequently until they are browned and smell toasty and rich. Set aside to cool
¼ cup pine nuts
Preheat your grill to medium high. Toss the bell peppers with olive oil and add to the preheated grill. Close the lid and cook for 6-8 minutes, until charred and blistered. Flip and grill another 4-5 minutes (the timing may vary depending on the BTU and design of your grill). Set aside to cool, then slice into strips.
2-3 sweet bell peppers
Add balsamic vinegar, Dijon mustard, salt, and pepper to the bowl you plan to toss the salad in. Whisk until the salt dissolves and the Dijon is fully incorporated. Slowly drizzle in olive oil while whisking to form an emulsion. Keep whisking for 20-30 seconds after the emulsion comes together. This will help strengthen the emulsion and keep it from separating.
1 tablespoon Balsamic vinegar, ¼ teaspoon Dijon mustard, 1 pinch kosher salt, Freshly cracked black pepper to taste, 3 tablespoons extra-virgin olive oil
Just before serving, add the arugula, cucumbers, carrots, roasted peppers, and feta, and toss with the vinaigrette. Top with a few cranks of black pepper and the toasted pine nuts (I leave the pine nuts on the top so they don’t get lost on the bottom of the bowl). Serve immediately.
6 cups loosely packed arugula, 1 cup chopped cucumber, 1 cup julienned carrots, ¼ cup crumbled feta cheese