Piquillo Peppers

8 whole roasted piquillo peppers

1-1/2 cups soft goat cheese

1/2 cup toasted pine nuts

1/2 cup California golden raisins, soaked in water for 3 to 4 hours

3 tablespoons finely snipped fresh chives

3 tablespoons finely chopped fresh basil

1/2 teaspoon piment d’Espelette or freshly ground black pepper

1/4 cup heavy cream

Moscatel Vinaigrette

3-1/2 tablespoons Moscatel vinegar or balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 tablespoons California golden raisins, soaked in water for 3 to 4 hours

Garnish

4 small handfulls micro-greens

Freshly snipped chives

Piquillo Peppers: Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside. Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes. Moscatel Vinaigrette: Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside. To Serve:  Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate. Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.