Raspberry Vinaigrette

Recipe from

Southern Living


3/4 cup pear nectar
1/3 cup vegetable oil
1/3 cup raspberry vinegar
3 tablespoons chopped, fresh basil
1 tablespoon Dijon mustard
1 tablespoon sesame oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt


Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving.