Raspberry Vinaigrette

makes about 3/4 cup


1/4 cup raspberry vinegar

2 tablespoons raspberry preserves

1 tablespoon Dijon mustard

1/2 cup nut oil, like walnut (my favorite), almond, or pistachio

1 Tablespoon minced shallot

Kosher salt and freshly ground black pepper to taste


In a medium bowl, whisk together the vinegar, preserves, and mustard.  Whisking constantly, slowly pour in the oil to create a thick emulsion.  Stir in the shallots and season with salt and pepper.  Enjoy!


Printed from thegalleygourmet.net