This is the real thing – No plastic bottle. No guar gum. No unpronounceable ingredients. Just raspberries, in a simple vinaigrette. Drizzle it on a salad of crisp greens with whole fresh raspberries, nuts, and goat cheese or bleu cheese.
Imagine it drizzled over endive . . . hot pink salad!
Recipe for Homemade Raspberry Vinaigrette
Recipe 181 of 365
TIME: 5 minutes
MAKES: About 3/4 cup
1/2 pint raspberries
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Place the raspberries, mustard, lemon juice, and vinegar in a blender or food processor and puree until smooth. With the motor running, add the oil in a slow, steady stream, and season to taste with the salt and pepper. Use immediately or refrigerate up to 3 days.