I had this vinaigrette, served with toasted bread, at a restaurant in Los Angeles. It was so addicting that I thought I'd try to re-create it. Not only is it a lovely dipping sauce for bread, but it's also wonderful with a baby spinach salad smothered in feta, Greek olives, and toasted walnuts.

Put the bell pepper on a fork and place it over a medium flame on the stove. When it blisters, turn it. Make sure all sides blister, and place it in a brown paper bag for 10 minutes. Cool.

Remove the pepper from the bag, and peel, halve, and core.

Put all the ingredients except the olive oil and black pepper into a blender or food processor fitted with a steel blade. Blend. Add the olive oil in a steady stream until the dressing emulsifies. Thansfer to a medium bowl. Season with pepper. Roasted Red Pepper Vinaigrette keeps refrigerated for 2 weeks.

Makes 1 cup