Yellow Pepper Vinaigrette

2 each Roasted Yellow Peppers, peeled, seeded & chopped (approx. 1 1/2 C)
1 T Shallots, chopped
1/2 tsp Garlic, minced
1 tsp Dijon Mustard
1/2 C White Balsamic Vinegar
1 1/2 C Olive Oil
1 tsp Honey
1/2 tsp Salt
1/4 tsp White Pepper

Place peppers, shallots, garlic, mustard and vinegar in blender. Turn on blender and slowly add oil. Finish with honey, salt and pepper. Ready to serve.

Yield: 3 Cups
Recipe by: Enchantment Resort