Raspberry Vinaigrette

• 3/4 cup red wine vinegar
• 3/4 cup raspberries, fresh or frozen
• 1 tsp shallot, chopped
• 2 tbs honey
• 1 tsp sugar
• 1 tsp lemon juice
• 1 1/2 tsp Dijon mustard
• 1/4 tsp thyme
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp water
• 3/4 cup canola oil

1. In a medium saucepan, combine vinegar, raspberries and shallot. Crush raspberries with a fork. Bring mixture to a boil and then reduce heat to a simmer. Cook until mixture is redduced to approximately 1/2 cup.
2. Strain mixture through a sieve into a blender. Process until smooth. Allow to cool. Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth.
3. While blender is running, slowly drizzle half the oil in a steady stream. Stop blending and scrape the sides with a spatula. Continue blending, drizzling in the remaining oil. Process until emulsified.

red wine vinegar, raspberries, shallot, honey, sugar, lemon juice, mustard, thyme, salt, black pepper, water, canola oil

Taken from www.epicurious.com/recipes/member/views/raspberry-vinaigrette-50143322 (may not work)