Raspberry Vinaigrette

I have recently decided that I will never again purchase bottled salad dressings no matter how convenient they may be. The reason for this decision is simple, homemade dressings simply taste better! And, like in so many other items that are homemade, I can control how much sugar and other items are included!

I served this dressing with a salad comprised of sweet baby greens, crumbled blue cheese, sliced strawberries and sliced almonds. The tartness of the vinaigrette pairs perfectly with the sweetness of the strawberries.

See that fancy bottle in the background? It's my new kitchen toy that I bought this week. Not only is it a container for salad dressings, something I didn't have until now, but it includes it's own little whisk to allow for easy emulsification for when vinaigrettes separate after sitting! Score!

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Raspberry Vinaigrette


Ingredients
1/2 cup raspberry wine vinegar
1/2 cup grapeseed oil
2 teaspoons dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup sugar
1/2 cup raspberries, minced

Instructions
Pour the raspberry wine vinegar into a medium bowl.

Add the dijon mustard,

dried oregano

and black pepper.

Whisk together until blended.

While whisking continually, add the grapeseed oil in a slow steady stream to emulsify the mixture.

Once blended, whisk in the sugar. I used just under a 1/4 cup, if you like your dressings sweet use the full 1/4 cup, if not, leave a little in the measuring cup.

Using a large knife, mince the raspberries until they resemble a puree.

Whisk the raspberry puree into the vinaigrette mixture.

Pour into a serving container and serve on a fresh salad.