Cooking From Your Garden!

Raspberry Vinaigrette

(Downshiftology.com)

INGREDIENTS:

1 ½ C. raspberries, fresh or frozen (thawed)

½ C. extra virgin olive oil

¼ C. red wine vinegar

2 T.  (1 small shallot, diced fine)

1 tsp. Dijon mustard

1 tsp. honey

¼ tsp. kosher salt

ground black pepper, to taste

INSTRUCTIONS:

• Add the raspberries, olive oil, vinegar, shallot, mustard, honey, salt, and pepper to a food processor, or place in a tall-sided glass container and use an immersion blender. Blend for 30 seconds, until creamy. Keeps refrigerated for one week.