Veritable Quandary Roasted Red Pepper and Mozzarella Salad recipe

Source: Executive Chef Annie Cuggino, Veritable Quandary

1 cup dry white wine
2 tablespoons golden raisins
3 pounds red bell peppers or a combination of
    yellow and red (about 6 large; see note)
1/2 to 1 pound fresh mozzarella cheese, drained
1 large or 2 small bunches fresh basil leaves, torn into pieces
2 cloves garlic, minced
Pinch of crushed red pepper flakes, or more to taste
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper to taste

Bring wine to a simmer, add golden raisins, remove from heat and let set until raisins plump, at least 15 minutes.

Meanwhile, char fresh red peppers over an open fire or gas flame. Place peppers in brown paper bag until cool. Peel and seed peppers, reserving any liquid that accumulates. Cut into 1-inch-square pieces.

Cut mozzarella into 1-inch cubes. Toss together peppers, raisins and white wine, mozzarella, basil, garlic and red pepper flakes.

Whisk together oil, vinegar and any accumulated liquid from charred peppers, and drizzle over salad.

Season with kosher salt and pepper. Serve at room temperature.

NOTE: Or use three 13- or 14-ounce jars roasted red peppers, or 2 jars red and 1 yellow, drained on paper towels to remove excess juice.