Instructions: To make the vinaigrette:
Process the orange, with the peel, in a food processor fitted with a steel blade until chopped. Add the poblano and chop. Add the rest of the dressing ingredients and blend.

Note #1: For this recipe I do not roast and peel the poblano. When it is chopped in the food processor it is not tough. It also gives the vinaigrette a fresh, lively taste. However, this dressing will not keep-you have to use it immediately. You can roast and peel the poblano before using.

Although it will still be good, it does change the taste and texture of the dressing.

Note #2: I do not seed the jalapeno in this recipe. Southwestern folklore has it that the seeds are good for your digestion. The seeds do make the dish hotter, however, and you can seed the jalapeno if you wish.

To make the salad:
Pour 1/4 of the vinaigrette into a medium saucepan, add the wine and scallops, and poach over medium heat until the scallops turn white and are resistant to the touch. Drain and let cool, then slice.

Place the watercress, parsley, arugula, and farfelle in a salad bowl and add the sliced scallops. Pour the rest of the vinaigrette over the salad and toss lightly.

SERVING SUGGESTIONS: Serve this salad as part of a buffet lunch, or mound the salad on
curly lettuce on individual plates. This is also nice served with a cranberry-nut or pumpernickel bread.

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