Our raspberries are starting to ripen and we can get as much as a pint a day at the height of the season, so we’re always looking for ways to use fresh raspberries. This dressing is a nice change from the usual vinaigrette.
Ingredients:
- 2 Tbsp raspberry vinegar (you can use balsamic too)
- 1 small shallot, minced
- 1 tsp honey
- 1 tsp dijon mustard
- ¼ cup olive oil
- ½ cup raspberries
Directions:
- Blend vinegar, shallot, honey, and dijon mustard in a blender.
- With the blender running, slowly pour in the olive oil
- Add the raspberries, pulse to combine, and season with salt to taste
NOTE: If you don’t have a blender, mash the raspberries with a fork in a small bowl and mix with the vinegar, shallot, honey and mustard. Gradually whisk in the olive oil.
