Roasted Poblano Vinaigrette

• 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
• 1 1/2 tsp. smoked paprika
• 1 tsp. Dijon mustard
• 1/4 cup orange juice
• 1 Tbs. grated orange zest
• 1/2 cup vegetable oil

1. Roast and peel poblano, then seed and chop.
2. Place chopped poblano, vinegar, agave, shallot, garlic, paprika, mustard, orange juice, and orange zest in blender or food processor, and blend until smooth.
3. With motor of blender or food processor running, add oil, and blend until mixture is smooth and emulsified.
4. Season with salt and pepper, if desired.

chile, sherry, nectar, shallot, clove garlic, paprika, mustard, orange juice, orange zest, vegetable oil

Taken from www.vegetariantimes.com/recipe/roasted-poblano-vinaigrette/ (may not work)