Apple, Pepita, and Queso Fresco Salad with Roasted Poblano Dressing

Dressing from Bobbly Flay.

Salad inspired by Tiburon Restaurant.

1 small container mixed greens (I used a spinach and baby greens mix)

Roasted Poblano Dressing, recipe below

1-2 gala apples*, julienned

¼ - ½ cup toasted pepitas (shelled pumpkin seeds)

¼ - ½ cup Queso Fresco cheese (could also Cotija or Feta)

In a large bowl, lightly dress mixed greens with roasted poblano dressing (you won’t need the full recipe of dressing). Add apples, pepitas, and cheese; mix in gently. Start with 1 apple, ¼ cup pepitas, and ¼ cheese; add more if needed to get a good ratio. Transer to a serving dish and top with additional apples, pepitas, and cheese, if desired.

*To keep apples from browning, you can soak in sprite or 7-up for about 10-20 minutes, drain, and pat dry before using. They will stay fresh for quite a long time!

Roasted Poblano Dressing

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 clove garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil.