Roasted Poblano Vinaigrette

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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

 

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. Yields

about 1 1/2 cups.