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Prep time:                         5 minutes       

Cooking time:                10 minutes

Yields:                                  8 servings

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Ingredients:

2 red bell peppers, roasted

1/2 cup pecans

1/2 cup balsamic vinegar

1/2 cup raisins

2 garlic cloves

1/2 shallot

1/2 tsp dried oregano

3 candy cap mushrooms

1/4 cup water

dash of white pepper

 

Directions:

Place red peppers over open flame on medium heat and roast until each side blackened (see slides show below for details). You will hear the skin pop and sizzle as it chars and releases from the pepper flesh. As peppers are roasting place pecans, raisins and vinegar in blender to allow the nuts and raisins to soften. Once the peppers are blackened on all sides place them in a paper bag, this will allow the steam from the peppers to continue to gently cook the peppers and separate the skin from the flesh. Allow the peppers to cool for atleast 10 min. While this is occuring you can prepare your salad with any items you choose. When the peppers are cooled, use your fingers to gently rub off the charred skin.  Once the skin is removed rinse the pepper under cool water to remove any residual pieces of charred skin. Then pull up on the stem and it will slowly remove from the casing of the pepper taking with it the seeds and the majority of the ribs inside while keeping any juice inside the pepper. Discard the stem, seeds and ribs. Add the peppers to the blender along with all other ingredients, blend ingredients for approx 3 min on medium high setting until the mixure is smooth. Pour over your salad and enjoy!

 

Ingredients notes:

The candy cap mushrooms add a fragrant maple syrup flavor that pairs beautifully with the butteriness of the pecans. If you don't have candy cap mushrooms your dressing will still be delicious, it just won't have a maple flavor.

White pepper is used in this recipe because it has a more delicate flavor then black pepper which presents a warm earthy undertone while not stealing the spotlight from the sweet fruity flavor of the roasted peppers.

I also make another variation of this recipe by replacing the raw garlic with a head of roasted garlic which inhances the dressing's nutty flavor.