Roasted Poblano Vinaigrette

Smoky, tangy, and a little bit sweet, this dressing has it all. Try it on a leafy green salad topped with Rajas and goat cheese.

Ingredients

• 1 poblano chile
• Canola oil + ½ cup for vinaigrette
• ½ cup red wine vinegar
• 2 Tablespoons coarsely chopped shallot
• ¼ cup agave nectar
• 1 clove garlic, minced
• 1½ teaspoons smoked paprika
• 1 teaspoon Dijon mustard
• ¼ cup orange juice
• 2 teaspoons grated orange zest
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°.
2. Rub poblano with a little oil, and place on a baking sheet. Roast 30-45 minutes or until charred on all sides, turning at least once.
3. Transfer to an airtight container and let steam for 15 minutes. Carefully rub off skin with gloves or a paper towel, and de-seed.
4. Place poblano, vinegar, shallot, agave nectar, garlic, paprika, mustard, juice and zest in food processor and blend until smooth.
5. While processing, add ½ cup canola oil and blend until mixture is emulsified. Season with salt and pepper. Enjoy!

Yields 1 – 1½ cup

User Rating: