Ingredients
The following ingredients have 4 Servings
- 1/2 cup raspberries, (fresh or frozen)
- 1/4 cup (60 ml) red wine vinegar ((see notes))
- 2-3 tablespoons (30 - 45 ml) honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves ((optional))
- 1/2 cup (60 ml) oil ((see note)(I use light olive oil))
Instruction
- In a blender or food processor, combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
- With the food processor still running, drizzle in the oil until the salad dressing comes together and emulsifies. Taste and adjust to your liking if necessary. Allow flavors to blend at room temperature for a few minutes before serving.
- Store fresh-made vinaigrette in a covered container in the fridge for 5 - 7 days. Whisk before serving.
