---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       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.