1 1/2 cups raspberries, fresh or frozen
1/2 cup olive oil
1/4 cup red wine vinegar
1 small shallot, diced (about 2 tbsp)
1 tsp Dijon mustard
1/4 tsp salt
pepper, to taste


1.Add all ingredients to a food processor and blend for 30 seconds.
2.You can store this raspberry vinaigrette for up to a week in the fridge.

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