Ingredients
Vinaigrette Ingredients
- ⅓ cup (40g) raspberries, fresh or frozen
- 1 small shallot, chopped
- ½ teaspoon Dijon mustard
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (120 ml) olive oil
- Salt and freshly ground pepper to taste
Instructions
- Blend Raspberries: Place the raspberries in a food processor and blend until smooth.
- Strain Seeds: Using a fine mesh strainer, strain the blended raspberries over a bowl to remove the seeds, then return the raspberry puree back into the food processor.
- Add Remaining Ingredients: Add the chopped shallots, Dijon mustard, apple cider vinegar, and olive oil to the raspberry puree, then blend until the mixture is smooth and well combined.
- Season to Taste: Finally, season the vinaigrette with salt and freshly ground pepper according to your preference.
Notes
- Straining the raspberries ensures a smooth vinaigrette without seeds, but this step can be skipped if texture is preferred.
- This vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh or frozen raspberries; if using frozen, thaw before blending.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
