3 oz raisins
1/2 cup Balsamic vinegar
12 oz roasted red peppers, drained and coarsely chopped
1 small red onion, coarsely chopped
1/3 c minced fresh parsley
1 Tbsp olive oil
Place the raisins and vinegar in a small skillet. Heat to a simmer then turn off the heat and let cool. Meanwhile, drain and chop the red peppers, cut the onions and mince the parsley.
When the raisins are cool, mix all the ingredients together.
Serve with crusty bread or on crunchy endive.