RASPBERRY VINAIGRETTE
From Lindsey Johnson
(Use as a guide and make it according to your own taste.)
- 2-4 Tbsp. raspberry preserves (experiment with apricot or other fruits)
- 4 Tbsp. apple cider (or white wine) vinegar
- 4 Tbsp. good-quality olive oil
- coarse salt
- freshly ground black pepper
- pinch of sugar
- a little Dijon mustard

Whisk all ingredients together and adjust seasonings to taste. Keeps for about a week in the fridge.