Hearts of Romaine with Roasted Peppers and Cabrales Dressing

• 2 fresh poblano chiles
• 2 red bell peppers
• 3 ounces Cabrales or other blue cheese, grated
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh chives
• 1/3 cup fresh lime juice
• 1/2 cup extra-virgin olive oil
• 3 hearts of romaine, separated into leaves

1. Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high.
2. (Or broil on rack of a broiler pan about 2 inches from heat.)
3. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
4. Transfer to a bowl, then cover and let steam 10 minutes.
5. Peel, seed, and cut into thin strips.
6. Whisk together dressing ingredients in a large bowl.
7. Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter.
8. Toss pepper strips in remaining dressing and scatter over romaine.

fresh poblano chiles, red bell peppers, cabrales, fresh oregano, fresh chives, lime juice, extravirgin olive oil, hearts of romaine

Taken from www.epicurious.com/recipes/food/views/hearts-of-romaine-with-roasted-peppers-and-cabrales-dressing-103704 (may not work)