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.