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
1 Whisk mustard and jam until blended, then add water. Pour into blender and slowly add canola or corn oil.
2 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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