Title: Roasted red pepper and chive dressing
 Categories: Salads, Dressings
      Yield: 8 servings
 
      1 ea Sweet red pepper; medium-si
    1/2 c  Prepared roasted red peppers
    1/3 c  Red wine vinegar
      1 ea Garlic clove; medium minced
      1 c  Olive oil
    1/3 c  Finely chopped fresh chives
      1 x  Salt
      1 x  White pepper; freshly groun
 
  Hold red pepper over a flame, turning it until evenly charred. Or cut
  it in half, rub with oil, and place under the broiler until
  blackened. Wrap in a plastic bag and set aside to cool. Scrape off
  the burned skin and remove seeds and stem.  In bowl of blender or
  food processor fitted with a steel blade, place red pepper, vinegar,
  and garlic. Process until pepper is pureed.
   With machine running, slowly drizzle in olive oil until fully
  combined. Stir in chives and season with salt and pepper to taste.
  This recipe, featured at Neiman-Marcus, is from caterer George
  Dolese. George serves this dressing over a salad of fusili pasta,
  chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced
  smoked chicken, and blanched asparagus.