1/4 cup (60 milliliters) champagne or white wine vinegar
1/4 tsp (1 milliliters) ground cumin
1/2 cup (125 milliliters) extra virgin olive oil
Salt and pepper to taste
1 poblano pepper
1 red bell pepper
1 orange bell pepper
3 tablespoons (45 milliliters) olive oil
1 teaspoon (5 milliliters) fennel seeds
2 cups (500 milliliters) quinoa
3 ears corn, husked and cooked
2 shallots, diced
2 cups (500 milliliters) cherry tomatoes, halved
1/4 cup (60 milliliters) diced cilantro leaves
1/2 cup (125 milliliters) crumbled goat cheese
1 head butter lettuce
Preheat oven to 400˚F (200˚C)
To prepare the vinaigrette, in the bowl of a food processor, combine mustard, vinegar and cumin. With the motor running, gradually pour in oil. Adjust seasoning with salt and pepper, and set aside.
Line a baking sheet with parchment paper. Place poblano and red and orange bell peppers on the sheet and drizzle with oil.
Roast peppers in the oven until skins are charred, turning occasionally, for 30 minutes. Transfer peppers to a bowl and cover with plastic wrap for five minutes. Peel off skins and discard. Dice peppers and set aside.
In a small skillet, toast fennel seeds over low heat for two minutes or until fragrant. Let cool. Transfer to a spice grinder and grind seeds. Set aside.
Follow package instructions to cook quinoa. Let cool and transfer to a large bowl.
Remove kernels from corn with a knife and add to the bowl with quinoa.
Add roasted peppers, fennel, shallots, tomatoes, cilantro and vinaigrette and toss. Garnish with cheese and serve in lettuce cups.