Raspberry Vinaigrette

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Author: Delphine Fortin
Prep Time: 5 mins
Total Time: 5 minutes
Yield: 1 jar 1x
Category: Dips

Upgrade your summer salads with this fantastic raspberry vinaigrette. Sweet and tart, with sharp flavors, this fruity dressing comes together in minutes and is absolutely fabulous!

Ingredients

⅓ cup (40g) raspberries, fresh or frozen
1 small shallot, chopped
½ teaspoon Dijon mustard
¼ cup (60 ml) apple cider vinegar
½ cup (120 ml) olive oil
Salt and freshly ground pepper

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Instructions

Place the raspberries in a food processor and blend until smooth.
Using a fine mesh strainer, strain the blended raspberries over a bowl to get rid of the seeds* and put the raspberry mixture back to the food processor.
Add the shallots, mustard, vinegar and olive oil, and blend until smooth. Season with salt and pepper.**

Notes

* I personally like to strain the raspberries to ensure there is no seeds in the dressing, but if you don’t mind the seeds, you can skip this step and continue the recipe in the blender.

** This vinaigrette will keep refrigerated for one week. Whisk to remix the vinaigrette before using.