Raspberry Vinaigrette
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