Fresh Raspberry Vinaigrette

By Lady Butterfly

Sweet and tart, fresh summer raspberries add unique flavor to this easy vinaigrette.

Ingredients

• 3/4 cup(s) fresh raspberries
• 1/4 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) canola oil
• 1 tablespoon(s) apple cider vinegar
• 1 tablespoon(s) minced shallot
• 2 teaspoon(s) Dijon honey mustard
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper

Details

Servings 1
Adapted from redbookmag.com

Preparation

Step 1

In a blender, puree fresh raspberries with reduced-sodium chicken broth. Scrape puree through a fine-mesh sieve into a medium bowl and discard seeds.

Into the puree, whisk canola oil, apple cider vinegar, minced shallot, Dijon honey mustard, kosher salt, and freshly ground black pepper until emulsified.

Yield:(enough for a salad for 4)

TIME SAING TIP:
Double or Triple this recipe and store it in a old shake-and-serve mustard or jam jar. Vinaigrette will stay fresh for a week