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Roasted Poblano Vinaigrette

Smoky, tangy, and a little bit sweet, this dressing has it all. Try it over crisp greens topped with Rajas, pepitas, goat cheese, and orange sections.

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Smoky, tangy, and a little bit sweet, this dressing has it all. Try it over crisp greens topped with Rajas, pepitas, goat cheese, and orange sections.

Servings
2-Tbs. serving

Ingredients

  • 1 poblano chile
  • 1/2 cup sherry or red wine vinegar
  • 1/4 cup agave nectar
  • 1 small shallot, coarsely chopped (2 Tbs.)
  • 1 small clove garlic, peeled
  • 11/2 tsp. smoked paprika
  • 1 tsp. Dijon mustard
  • 1/4 cup orange juice
  • 1 Tbs. grated orange zest
  • 1/2 cup vegetable oil

Preparation

1. Roast and peel poblano, then seed and chop. Place chopped poblano, vinegar, agave, shallot, garlic, paprika, mustard, orange juice, and orange zest in blender or food processor, and blend until smooth.

2. With motor of blender or food processor running, add oil, and blend until mixture is smooth and emulsified. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size Makes 1 1/2 cups
  • Calories 113
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 12 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g