Raspberry Vinaigrette With Poppy Seeds
- Reduce apple juice with the lemon juice in a sauce pan until it reaches the consistency of syrup.
- Add frozen raspberries and rum and continue cooking until the raspberries melt and the alcohol in the rum evaporates.
- In a strainer (or coffee filter) separate the solid ingredients from the liquid ingredients (the solid ingredients can be thrown away).
- In a cocktail shaker take the strained raspberry mixture, the vinegar and oil and shake until well mixed. Finally add the poppy seeds to the mixture and then serve over a bed of fresh spinach and feta cheese.