Almond Raspberry Vinaigrette
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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:
- 10mins
- Serves:
- Units:
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
- *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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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
