This recipe was created to accompany Blue Cheese and Walnut Soufflés with Red Pepper Vinaigrette . Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 tablespoons Sherry vinegar
1/4 cup extra-virgin olive oil
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped red bell pepper
Preparation
In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.
