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.
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.