Roasted Red Pepper-Blood Orange Vinaigrette

• 1 large red bell pepper, roasted, peeled, and chopped
• 1 tablespoon finely chopped shallot or green onion, white part only

In a blender, combine the bell pepper, shallot, orange juice, fennel seeds, thyme, sherry vinegar, and hazelnut oil (if using), and purée. With the motor running, slowly add the olive oil to emulsify and thicken—you may not need to use all of it. Season to taste with salt and white pepper. If too thick, thin with additional orange juice.