Raspberry Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3/4 cup red wine vinegar
• 3/4 cup raspberries, fresh or frozen
• 1 teaspoon chopped shallot
• 2 tablespoons honey
• 1 teaspoon sugar
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon water
• 3/4 cup canola oil

Recipe

• 1 depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
• 2 in a one quart saucepan, combine vinegar, raspberries and shallot.
• 3 crush raspberries with a fork.
• 4 bring mixture to a boil and then reduce heat to a simmer.
• 5 cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
• 6 strain mixture through a sieve into a blender.
• 7 process until smooth.
• 8 allow to cool.
• 9 add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
• 10 blend until smooth.
• 11 scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
• 12 while blender is running, slowly drizzle half the canola oil in a steady stream.
• 13 stop the blender and scrape down the sides again.
• 14 turn the blender back on and slowly drizzle the remaining oil inches.
• 15 process until emulsified.