Roasted Red Pepper-Apricot Dressing

Toss your next salad with this romesco-adjacent number.

Yield: about 3 cups

Ingredients:

Roasted Red Pepper-Apricot Dressing

1/2 cup olive oil

1/2 cup pine nuts

1/4 cup dried apricots, roughly chopped

1 teaspoon fennel seeds

1 medium shallot, roughly chopped

1 (12-ounce) jar roasted red peppers, drained

1/3 cup red wine vinegar

1 orange, juiced

1 bunch cilantro leaves and tender stems

Kosher salt and freshly cracked black pepper

Directions:

1. In a medium saucepan, combine the olive oil, pine nuts, apricots, fennel seeds, and shallot over medium-high heat. Cook, stirring often, until the pine nuts are lightly golden, 4 to 5 minutes. Transfer the mixture to a heatproof bowl and let cool, then add to a blender with the red peppers, red wine vinegar, orange juice, cilantro, and a heavy pinch each of salt and pepper. Blend until smooth, then taste and adjust the seasoning with salt and pepper.