For this salad, I take frozen peppers in winter, and fresh ones in summer and autumn. I still eat frozen. Season them with salt and pepper and pour a drop of oil (according to your taste - I take olive oil).
We send them to the oven, preheated to 200 degrees. Focus on the color - they should start to blush, and it's even better to let them burn a little.
Next, I check if the peel has deteriorated, then I quickly send them to the package and leave them to rest for 10 minutes. Then the pepper will be absolutely easy to clean.
Cut them into oblong slices.
Cut the mushrooms into large pieces, pepper, salt to taste and fry in oil until golden brown.
In the same pan, fry the onion until it also becomes ruddy.
Prepare the dressing - to do this, mix orange juice, vinegar and olive oil.
Slice some orange pulp.
Fry the pine nuts.
We assemble our salad - mix pieces of baked pepper, fried onions and mushrooms, several slices of orange in a deep bowl. Pour over the dressing, mix again and put on a serving dish.
Sprinkle with nuts and fresh herbs.
