Easy Roasted Pepper Salad

Ingredients

6 bell peppers of different co
6 gr garlic
1 shallots
1 gr thyme
16 ml dijon mustard
2 anchovy paste
1 gr salt
45 ml balsamic vinegar
80 ml fruity olive oil
1 gr pepper

Instructions

CUT THE PEPPERS into strips 0.33333333333333-in wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving.