Raspberry Vinaigrette
Ready In: 15 mins
Yields: 1 cup
Ingredients
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup white balsamic vinegar (red raspberry blush)
- 1⁄2 cup fresh raspberry
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon thyme leaves
- 1⁄8 teaspoon pepper
- 1 tablespoon honey
- 2 tablespoons honey dijon mustard
Directions
- In a food processor add all of the ingredients except the olive oil.
- Pulse on low until all the ingredients are combined, producing a nice fine liquid.
- Add the olive oil in small increments, pulsing each time to combine.
- Use a funnel to easily pour in a jar or bottle with lid. Chill and serve cold over salad.
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