---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 6 servings
       6    Bell peppers of different co
       2 ts Minced garlic
       1 tb Finely minced shallots
       1 pn Thyme
       1 tb Dijon mustard
       2 ts Anchovy paste (or 1/2 t salt
       3 tb Balsamic vinegar
     1/3 c  Fruity olive oil
       1 pn Pepper
   CUT THE PEPPERS into strips 1/3-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.