Avocado-Poblano Chile Vinaigrette

• 3 whole ripe avocados, peel into 1- inch cubes
• 1/2 cup red onion, peeled and julienned
• 1 fresh poblano chile, roasted, seeded, peeled and julienned
• 1/2 cup fresh cilantro, chopped
• 1/2 cup seasoned rice wine vinegar
• 1 tablespoon olive or peanut oil
• 1/2 teaspoon red pepper flakes ? optional
• Salt, to taste
• 1 cup pine nuts, roasted
• 1 1/2 cups fresh sage, firmly packed
• 1/2 cup olive oil
• 1/4 cup garlic chopped
• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon fresh, mild goat cheese ? optional

1. Combine all ingredients in non-reactive bowl and toss gently to mix.
2. Adjust seasonings and chill.
3. Vinegar will slightly melt the ripe avocado to a nice consistency.
4. Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan.
5. Pick sage leaves and parsley so as to lease little or no stem.
6. Combine all ingredients in food processor or blender and process until a pesto consistency.
7. Yield: 6 servings

avocados, red onion, poblano chile, fresh cilantro, rice wine vinegar, olive, red pepper, salt, pine nuts, fresh sage, olive oil, garlic, salt, lemon, goat cheese

Taken from www.foodnetwork.com/recipes/avocado-poblano-chile-vinaigrette-recipe.html (may not work)