Raspberry Vinaigrette
Author: Jane Maynard
Cuisine: Side Dish
- 2-4 tablespoons raspberry preserves (experiment with apricot or other fruits)
- 4 tablespoons apple cider (or white wine) vinegar
- 4 tablespoons 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.
Recipe by This Week for Dinner at https://thisweekfordinner.com/raspberry-vinaigrette/
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