Almond Raspberry Vinaigrette

I adore almonds! I love both the taste and the fragrance. If you prefer, for a different version, substitute your favorite jam flavor. From www.almondsarein.com

• Ready In: 10 mins
• Serves: 8

Ingredients

• 1⁄2 cup  almond oil (read *NOTE) or 1⁄2 cup  vegetable oil (read *NOTE)
• 1⁄2 teaspoon  grated lemon peel
• 3  tablespoons lemon juice
• 2  tablespoons  toasted almonds, toasted then ground (read *NOTE)
• 2  tablespoons  seedless raspberry jam
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
•  salt, to taste
•  pepper, to taste

Directions

1. *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
2. Combine all ingredients in small, non-reactive bowl.
3. Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.