Grilled Lamb and White Bean Salad

Ingredients:
- 3 lamb chops, 1 inch thick
- salt and pepper
- 1 large yellow bell pepper, quartered and seeded
- 1 large red onion, quartered
- 13 vinaigrette dressing
- 1 (15 ounce) can white beans
- 4 cups torn endive or 4 cups chicory lettuce, leaves

Directions:
- Prepare hot barbecue or grill.
- Season lamb with salt and pepper.
- Brush bell pepper and onion with about a tablespoon of the dressing.
- Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside.
- Toss beans with 3 tablespoons of the dressing.
- On a platter, make a bed of greens and top with beans.
- Cut lamb off the bones and cut into strips.
- Cut roasted vegetables into strips.
- Arrange meat and vegetables over beans and drizzle with remaining dressing.