Roasted Poblano Vinaigrette

By KSmitherman

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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

Details

Adapted from nikibone.com

Preparation

Step 1

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. Makes 1 1/2 cups.