Fresh Raspberry Vinaigrette
Sweet, fresh raspberries join red wine vinegar, balsamic vinegar and dijon mustard in this Raspberry Vinaigrette.
Servings: 2 1/4 cups dressing, approximately
Ingredients
- 1 1/2 cups raspberry puree (about 3 cups whole raspberries)
- 2 tablespoons white granulated sugar, more or less as per your own taste preference
- 2 tablespoons white balsamic vinegar, or a raspberry infused vinegar
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/2 cup walnut oil, or grape seed oil or a neutral-flavored oil of your choice
Instructions
- Rinse and drain fresh raspberries. Puree in blender.
- Strain puree through a fine mesh sieve to separate seeds from the puree. I poured the puree into the strainer and stirred with a rubber spatula, pressing against the sides of the strainer. A spoon would also work just fine for this process.
- Return puree to blender and add the vinegars, mustard, and salt. Blend on low until well mixed.
- With the blender running, slowly drizzle in the oil. It is important to add the oil slowly so that an emulsion will be created, making a dressing that will not separate.
- Chill for at least 2 hours for best flavor.