Edamame and Celery Salad with Roasted Peppers

phamfatale.com

2 red bell peppers

1 (12-ounce) package edamame beans (about 2 cups), shelled

¼ cup Beluga lentils, pre-cooked

4 ounces perlini fresh mozarella cheese (pearl-sized bites), drained

¼ cup non-pareil capers (see tips), drained

5 stalks celery, washed and peeled

1 clove garlic, finely minced

1 tablespoon sherry vinegar

2 teaspoons Dijon mustard

1 teaspoon brown sugar

2 tablespoons walnut oil

1 tablespoon flat-leaf parsley, chopped

1-½ teaspoons salt, as needed

¼ teaspoon black pepper, freshly ground

1-½ teaspoons pink peppercorns, whole

Directions at phamfatale.com

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