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About the Recipe
A perfect use of summer raspberries, a beautiful pink dressing that is tangy and delicious.
Ingredients
1 1/2C raspberries
2Tbsp red onion, chopped (shallot is great too)
1Tbsp honey
2Tsp Dijon mustard
3Tbsp sherry vinegar (champagne or white wine vinegar works too)
1/3C extra virgin olive oil
3/4Tsp kosher salt
1/4Tsp black pepper
Preparation
In a blender or food processer, combine raspberries, onion, honey, Dijon, salt, pepper, and vinegar. Blend for a couple of seconds just to smooth it out. Then, while the blender or food processer is on, slowly drizzle in the olive oil until emulsified. Store in the refrigerator. Enjoy!
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