Description
I have a new salad dressing to share with you today. It is a sweet and tart Raspberry Almond Vinaigrette made from frozen red raspberries, red wine vinegar and shallot. The dressing is emulsified with Dijon mustard and almond oil. It’s just the thing to break you out of your rut for the spring!
Ingredients
Units
Scale
- 1 cup frozen raspberries, thawed
- 1 tablespoon chopped shallot
- 2 tablespoons red wine vinegar
- 4 teaspoons honey (or agave or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup almond oil
Instructions
- Puree raspberries, shallots, vinegar, honey, Dijon, salt and pepper in a mini prep or with an emersion blender. Alternatively, a blender or food processor will work, but you’ll need to scrape the edges to get the mixture going.
- Add oil and puree again to combine.