Raspberry Miso Dressing On A Summer Salad

• Dressing
• 6 ounces raspberries
• 1/2 cup white wine vinegar
• 1/4 cup white miso
• 1/8 teaspoon ground white pepper
• 1/2 cup grape seed oil
• 1 tablespoon fresh mint leaves
• 1 teaspoon honey
• Salad
• 1 head butter lettuce (or other delicate green leaf lettuce)
• 6 ounces raspberries
• 1/2 cup toasted pistachios - roughly chopped

1. Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind. Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
2. Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.
3. Kinda make you want to drink pink champagne doesn't it?

dressing, raspberries, white wine vinegar, white miso, ground white pepper, grape seed oil, mint leaves, honey, salad, butter, raspberries, pistachios

Taken from food52.com/recipes/13101-raspberry-miso-dressing-on-a-summer-salad (may not work)