Raspberry Vinaigrette

Made with fresh raspberries, honey and a mild olive oil, this sweet and tangy Raspberry Vinaigrette is light, vibrant, and surprisingly, endlessly useful in the kitchen!

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Course: Condiment, Dressings, Sauces, Sauces and Salsas, Vegetarian

Cuisine: Western

Diet: honey, lemon, raspberries, red wine vinegar

Prep Time: 5

Total Time: 5

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

1 cup raspberries, fresh
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey

Instructions

Add the raspberries, extra virgin olive oil, red wine vinegar, lemon juice and honey to a blender or mini food processor and blend until smooth, glossy and fully emulsified, about 1 minute.
1 cup raspberries, 3 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon honey
Taste and adjust; no punnet of raspberries is the same, so taste and adjust the balance with a little more lemon juice or honey if needed.
Serve as a dressing for salads and grain bowls, as a dip for fruit, or even use it as a marinade.
Store the Raspberry Vinaigrette in the fridge for up to 3-4 days, whisking the dressing well before use.

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Nutrition