Roasted Poblano Vinaigrette

[Guest guest]

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.