Raspberry Vinaigrette

This sweet, tangy dressing goes well with bitter salad greens: think arugula and watercress.


July 2011 | By Jun Jun de Guzman
Raspberry Vinaigrette
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at a glance

Main Ingredient

Fruit

Type

Sauces, Spreads and Dips

Preparation Time

00:00:00


Date Published

July 2011

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.

 



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