Preheat the grill to the highest position. Place the peppers on a grill pan and grill them for 8-10 minutes until the skins are blackened and wrinkled. Turn the peppers frequently and then put them in a bowl, cover them with a damp towel and let them cool slightly.
Peel the peppers with a knife. Work over a bowl to catch the juice. Halve the peppers and remove seeds. Cut the peppers into thin slices. Divide the pepper parts over a bowl and pour the juice collected about them. Put the dressing on the peppers.
Sprinkle the salad with spring onions, soaked raisins, pine nuts capers and crumble the goats cheese on top and garnish with a sprig of chervil.