1Add 1 tbsp olive oil and 3 tbsp balsamic vinegar to small frying pan, add bell peppers and cook over medium heat, until pepper strips are soft and a bit “black”. You should add more balsamic if it all get absorbed while cooking
2Remove peppers and place goat cheese in same frying pan. Melt cheese until it resembles softened ice cream. Remove from heat
3Place salad greens in bowl and pour melted cheese over greens. Add bell peppers on top of goat cheese. Dressing may be added now or allow guests to add it themselves. Toss salad immediately before serving
Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, shares an idea for a quick, delicious, simple dessert with a goaty tang—you just need goat cheese, chocolate, maple syrup, and cocoa. (Here's Mark's recipe for chèvre truffles from Goat: Meat, Milk, Cheese.)
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.