I had a salad at the diner this weekend that had mixed greens, dried plums and apricots, walnuts and some grilled chicken with a raspberry vinaigrette on it. It was really good, so I asked over at the CLBB to see if anyone had a good recipe for a vinaigrette, and a few minutes later, someone pulled through witht this winner! It’s really great, and I’m happy I gave it a shot.
1/2 cup raspberry vinegar
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil
In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature.
MacGourmet Rating: 5 Stars