1 bunch watercress, stems cut off, washed and drained (I used both) or arugula, washed and drained (I used both)….

1 medium red bell pepper….

10 bocconcini, balls or 10 slice feta cheese….

DRESSING….
1 tablespoon grape molasses (read Intro)….

1 tablespoon white balsamic vinegar (read *Note)….

GARNISH….
1 teaspoon sesame seed, lightly toasted….

lemon slice….

.. ..

*Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled…..
Whisk the dressing ingredients together in a small glass bowl.3….

Heat oven to BROIL…..

Remove the stem from the bell pepper and cut it in half, discarding seeds…..

Place the red pepper face down on a baking tray and place in the oven…..

Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes.7….

Remove bell pepper from the bag; peel and devein. Cut into thin slices…..

Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top…..

Drizzle the dressing over the salad…..

Garnish salad with lemon slices and sesame seeds…..

Serve at room temperature.