Raspberry Vinaigrette

This is also great with fresh mint or basil; stir in about 1 tablespoon chopped fresh herbs with the raspberries. Prep: 10 minutes.

Yield:

Makes 1 cup

Recipe from


Ingredients

3 tablespoons sherry vinegar
Juice of 1 orange (about 1/2 cup)
1 teaspoon pink peppercorns
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola or safflower oil
1/4 cup fresh or frozen (and thawed) raspberries

Preparation

Combine vinegar and next 4 ingredients in a small bowl. Slowly whisk in oils until well blended. Add raspberries, mashing several of them with a fork to release juice, and stir. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.

Note:

Sara Foster,

May 2005