- 1
Ingredients
- 1 small shallot, minced
- 1/2 cup raspberry preserves
- 1/8 cup honey
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup raspberry vinegar
- 1/4 cup water
- 1/3 cup olive oil
- 1/3 cup vegetable or grapeseed oil
Preparation
Step 1
3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Add shallot and process until minced. Add preserves, honey, mustard, salt, pepper, vinegar, and water; process until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed.
--In a bowl. Whisk together everything except the oils until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION:
--Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.