Roast the poblano chile until the skin is blackened.

Place the roasted poblano in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Peel the skin off the poblano chile.

Remove the seeds and chop the poblano.

Combine the chopped poblano, sherry or red wine vinegar, agave nectar, chopped shallot, peeled garlic clove, smoked paprika, Dijon mustard, orange juice, and orange zest in a blender or food processor.

Blend until the mixture is smooth.

With the motor running, slowly add the vegetable oil.

Continue to blend until the vinaigrette is smooth and emulsified.

Season with salt and pepper to taste.