Raspberry Vinagrette

• 3 T raspberry vinegar
• 1 T Dijon mustard
• 1 tsp (5 ml) minced garlic
• 1/2 tsp (2 ml) anchovy paste
• 1/3 cup (80 ml) olive oil
• fresh raspberries (optional)

1. Combine vinegar, mustard, garlic, and anchovy paste in medium bowl.
2. Whisk in olive oil.
3. Add rspberries if you want to add "texture" to the dressing (or sprinkle fresh raspberries on the salad greens).
4. Season to taste with salt and pepper.

t, t, garlic, anchovy, olive oil, fresh raspberries

Taken from online-cookbook.com/goto/cook/rpage/000AC8 (may not work)