---------- Recipe via Meal-Master (tm) v8.01
       Title: Roasted Red Pepper and Chive Dressing
  Categories: Salads, Dressings
       Yield: 8 servings
 	    1 ea Sweet red pepper; medium-si	   1/2 c  Prepared roasted red
     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.