Raspberry Vinaigrette

This sweet, tangy, fruity dressing goes well with bitter salad greens: think arugula, watercress, and Belgian endives. Easiest way to make this is with an immersion blender.

Makes 3/4 cup  Prep Time 10 to 15 minutes

1 1/2 tablespoons Dijon mustard
3 tablespoons raspberry jam
2 teaspoons water
1/2 cup canola or corn oil
2 teaspoons raspberry vinegar
salt and freshly ground black pepper

Whisk mustard and jam until blended, then add water. Pour into blender and slowly add canola or corn oil. When emulsified, add raspberry vinegar. Season to taste with salt and freshly ground black pepper.

Photography by At Maculangan| Food Styling by Jun Jun de Guzman | Prop Styling by Paulynn Chang Afable | Props from Rustan's Department Store (Multiple Choice blue and white bowl)

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