Almond Raspberry Vinaigrette

• 1/2 cup almond oil (read *NOTE) or 1/2 cup vegetable oil (read *NOTE)
• 1/2 teaspoon grated lemon peel
• 3 tablespoons lemon juice
• 2 tablespoons toasted almonds, toasted then ground (read *NOTE)
• 2 tablespoons seedless raspberry jam
• 1 teaspoon Dijon mustard
• 1/8 teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
• salt, to taste
• pepper, to taste

1. *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
2. Combine all ingredients in small, non-reactive bowl.
3. Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.

almond oil, lemon juice, almonds, seedless raspberry jam, mustard, thyme, salt, pepper

Taken from www.food.com/recipe/almond-raspberry-vinaigrette-157151 (may not work)