Roasted Pepper Salad With Ciliegine and Honey Balsamic Dressing

Pour balsamic vinegar and honey into a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/2 cup. This will take about 10 minutes. Set aside, and cool to room temperature.

Chop peppers into 1 inch pieces. Halve the red onion and then slice the halves. On a platter spread out the greens, then layer on the peppers, tomatoes, onion and mozzarella. Drizzle with olive oil and the balsamic vinegar mixture. Sprinkle with fresh herbs and serve.