Title: Roasted poblano vinaigrette
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2    poblano peppers, roasted, --
  :          peeled and seeded
      1/4 md red onion, -- chopped
        2 TB fresh lime juice
      3/4 c  olive oil
      1/2 c  spinach
        2 ts honey
  :          Salt and freshly ground
  :          pepper
  
  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.
  
  Yield: About 1 1/2 cups