RASPBERRY GINGER VINAIGRETTE

By jarren

Ingredients

• 1/3 cup (75 mL) raspberry vinegar
• 1 tbsp (15 mL) grated fresh ginger
• 2 tsp (10 mL) Dijon mustard
• 2 tsp (10 mL) chopped fresh dill
• 2 tsp (10 mL) honey, warmed
• Salt and freshly ground black pepper to taste
• 1 cup (250 mL) olive oil

Preparation

Step 1

Place all the ingredients in jar with tight-fitting lid. Vigorously shake until well combined. Store in the fridge for up to a week. Shake well before using.