Salad Dressing Repository - Raspberry Vinaigrette
Yield: 3-4 Salads
Great on sliced avocados or on salads with bitter greens, like Endive, Escarole or Radicchio.
Ingredients
- 8-10 fresh raspberries
- 1/4 cup raspberry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp black pepper
- pinch of sea salt
- 1/2 cup olive oil
Instructions
- Place the fresh raspberries in a mixing bowl and using the back of a fork, mash them into chunks.
- Add the raspberry vinegar and honey to the fresh raspberries and allow them to sit for an hour at room temperature
- Place all remaining ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest a room temperature for another 30 minutes before adding to the salad.
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