1 Peel the onion and finelh chop. Squeeze juice from the lemon. In a bowl, whisk together 2 tablespoons lemon juice, the onion, honey, and olive oil and season with salt and pepper. Set aside.
2 Rinse the peppers, wipe dry, cut into quarters and remove seeds. Place peppers with skin side up on a baking sheet.
3 Roast the peppers under preheated oven grill or boiler until the skin is blackened and blistered. Remove from oven. Cover with a damp kitchen towel and let stand for 10 minutes. Remove the peel and mix peppers with the onion mixture. Season with salt and pepper and let marinate for 30 minutes.
4 Rinse the arugula and spin dry. Remove any tough stems. Tear or cut into bite-sized pieces, if desired. Mix with pepper quarters just before serving.