Roasted Red Pepper Vinaigrette

Ingredients

• 1 red bell pepper
• 1 shallot, finely chopped
• ¼ cup red wine vinegar
• ¾ cup extra virgin olive oil
• salt and pepper, to taste

Instructions

1. Put the bell pepper directly over the flame of a gas cook top, turning when each side blisters and blackens. If you don’t have a gas range, you can also cut the pepper in half lengthwise and place under the broiler until the skin blisters. Make sure all sides have blistered and then place into a brown paper bag or in a bowl covered with plastic wrap for 10 minutes. After pepper has cooled to the touch, peel, halve and core.
2. Put the pepper, shallot and vinegar into a blender or food processor fitted with a steel blade. Blend until smooth. (The more you have in your blender/food processor, the better it purees.) Add the olive oil in a steady stream until the dressing emulsifies.
3. Season to taste with salt and pepper.
4. The vinaigrette will keep refrigerated for up to two weeks but may separate – just give it a good shake or whisk.