Raspberry Walnut Vinaigrette
(as served on Melting Pot's California salad) California Salad:
Mixed baby salad greens, Roma tomatoes, candied pecans and Gorgonzola cheese with Raspberry Black Walnut Vinaigrette.
- 1 cup raspberry jam
- 1/4 cup cold water
- 1 T apple cider vinegar
- 1 t walnut oil
- kosher salt to taste
- freshly ground pepper to taste
- 1/4 cup canola oil
Adapted from tastebook.com
Combine the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.