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Yellow-Pepper Vinaigrette
Provided by: Chef Jimmy Bradley
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Ingredients
4 yellow peppers, charred on the grill, peeled, seeded, and coarsely chopped1⁄2 cup rice-wine vinegar
9 cloves garlic, coarsely chopped
Pinch of saffron threads
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper