Fajita Salad with Pineapple Cumin Dressing

I came home a few days ago aching for the zippy, fresh flavors of real Mexican food.  Luckily, my fridge provided just what I needed to satisfy my desire.  Crisp romaine lettuce dressed with pineapple cumin vinaigrette provided the base, while sautéed bell peppers, garlicky black beans, habanero salsa, fresh guacamole and the show-stopper, chunks of barely-charred pineapple, played around on top.

For the pineapple chunks and dressing:
   Fire up your broiler.  Cut the pineapple into large chunks, removing the skin and the core.  Over a large-mouthed jar or bowl, squeeze the core and the skin in order to extract the juice.  You should have at least 1/3 cup from a large, ripe pineapple.  Set aside.
   Place the pineapple chunks on a baking pan and broil until they get nice and brown (even a little black around the edges).  Flip over and brown the other side.  Remove from oven and let cool.
   Meanwhile, make the dressing: whisk 1/3 cup pineapple juice with 1/2 tsp cumin, a pinch of salt and about 1/3 cup olive oil.

For the Salad:
   Slice bell peppers into long strips and saute over medium high until they start to sweat.
   Warm up some cooked or canned black beans, tossing in 3-4 minced garlic cloves.  Season to taste with salt.
   Chop some romaine, and toss with dressing and a handful of chopped cilantro.  Top with beans, peppers, guacamole, salsa, pineapple chunks and anything else that inspires you (seared Mahi-Mahi; citrus-glazed chicken; sweet corn; toasted tortilla strips...)