Ingredients:
2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
Salt and freshly ground pepper, to taste

Directions:
In a blender, combine the poblanos, onion, and lime juice and blend until smooth.

While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth.

Add the honey and season to taste with salt and freshly ground pepper.

Bring to room temperature before serving.

Recipe makes 1-1/2 cups vinaigrette.

See also: Poblanos

Ingredients:
1 red pepper
1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons verjus, white or red
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
4 tablespoons of chicken stock
1 tablespoon chopped chives
Freshly ground black pepper

Directions:
Preheat the broiler. Slice the pepper in half lengthwise and remove the seeds. Place the two halves, skin side up, on a cookie sheet and press down so they lie flat.

Place the pepper under the broiler until the skin blisters evenly, about five to eight minutes. Carefully remove the pepper from the cookie sheet and place in a bowl. Cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and discard. Puree the roasted red pepper and salt in a food processor.

Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste. Recipe makes eight servings.

Nutrition facts Per 2-tablespoon serving:
Calories: 42
Total fat: 4g
Saturated Fat: 1g
Protein: 0g
Carbohydrate: 1g
Fiber: 0g
Sodium: 216mg

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