Saturday, April 23, 2005

Roasted Poblano Vinaigrette

Roasted Poblano Vinaigrette

2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
salt and freshly ground pepper, to taste

In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Bring to room temperature before serving. Makes 1 1/2 cups.


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