Fresh Raspberry Vinaigrette

• 1-1/2 cup Raspberry Puree (about 3 Cups Raspberries, Can Be Fresh Or Frozen)
• 2 Tablespoons White Granulated Sugar (more Or Less Depending On Taste Preference And Sweetness Of Berries)
• 2 Tablespoons White Blasamic Vinegar (or A Raspberry Infused Vinegar)
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoons Salt
• 1/2 cups Walnut Oil (or Canola Oil)

1. Puree raspberries in a blender. Strain puree through a fine mesh sieve to separate seeds from the puree. To help this process along, I poured the puree into the strainer and stirred with a rubber spatula, pressing against the sides of the strainer. A spoon would also work just fine for stirring/pressing.
2. Return puree to the blender and add the vinegars, mustard, and salt. Blend on low until well mixed.
3. With the blender running, slowly drizzle in the oil. It is important to add the oil slowly so that an emulsion will be created, making a dressing that will not separate.
4. Chill for at least 2 hours for best flavor.

raspberry puree, sugar, white blasamic vinegar, red wine vinegar, dijon mustard, salt, walnut oil

Taken from tastykitchen.com/recipes/salads/fresh-raspberry-vinaigrette/ (may not work)