Roasted Poblano Vinaigrette

Photo: Down to Earth Recipes
Smoky, tangy, and a little bit sweet, this dressing has it all. Try it on a leafy green salad topped with <a href="">Rajas</a> and goat cheese. When handling chiles, use gloves or rub oil over your hands to avoid burning.
1 – 1½ cup
  • 1 poblano chile
  • Canola oil + ½ cup
  • ½ cup red wine vinegar
  • 2 Tablespoons coarsely chopped shallots
  • ¼ cup agave nectar
  • 1 garlic clove, minced
  • 1½ teaspoons smoked paprika
  • 1 teaspoon Dijon mustard
  • ¼ cup orange juice
  • 2 teaspoons grated orange zest
  • Salt and pepper, to taste
  1. Preheat oven to 425°.
  2. Rub poblano with a little canola 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, cover 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!