A little heat, a little honey, and a pungent spice enliven this simple dressing.
Place chiles, cut sides down, on a foil-lined baking sheet; broil 6 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins, stems, and seeds. Cut chiles into thin strips.
Combine lime juice and next 5 ingredients (through cumin) in a large bowl, stirring with a whisk. Add chile strips and salad greens; toss gently to coat.
I can't begin to tell you how great this recipe is
I keep dressing in fridge all the time & every time I take people ask for recipe
It's so simple
I make make extra poblanos & keep in freezer
I add roasted / salted pepitas