Almond Raspberry Vinaigrette

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READY IN: 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup almond oil (read *NOTE) or 1/2 cup vegetable oil (read *NOTE)
  • 12
    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
  • 18
    teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
  • salt, to taste
  • pepper, to taste
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DIRECTIONS

  • *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!
  • Combine all ingredients in small, non-reactive bowl.
  • Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.
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