1/2 cup red wine vinegar |
2 cloves garlic, finely chopped |
2 tablespoons chipotle pepper puree (in adobo) |
3/4 cup olive oil |
1 tablespoon honey |
salt and freshly ground pepper |
16 baby carrots, blanched |
1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick |
8 pattypan squash |
8 baby zucchini, halved lengthwise |
16 asparagus spears, trimmed |
2 red bell peppers, seeded and quartered |
2 yellow bell peppers, seeded and quartered |
2 poblanos, seeded and quartered |
salt and freshly ground black pepper |
2 cups creme fraiche or low fat sour cream |
1/2 cup finely crumbled cabrales |
2 tablespoons finely chopped cilantro leaves |
salt and freshly ground pepper |
