Categories: Dressings 
      Yield: 4 servings 
  
    1/3 c  Red wine vinegar                         Peppers 
      1 cl Garlic medium, minced                    Salt 
      1 c  Olive oil                                White pepper, freshly 
    1/3 c  Finely chopped fresh chives              Ground 
        ts Red pepper, medium *OR*                  Salt 
    1/2 c  Prepared roasted red                     Pepper, to taste 
  
  Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer 
  Roasted Red Pepper and Chive Dressing 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 
   
  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.