Raspberry Vinaigrette

This raspberry vinaigrette is a bright and flavorful dressing that is perfect for salads, grilled meats, or fish. The raspberries add a touch of sweetness and acidity, while the balsamic vinegar and Dijon mustard provide a tangy and savory balance. The olive oil rounds out the dressing with a rich and velvety texture.

The inspiration for this raspberry vinaigrette came to me on a hot summer day when I was craving something light and refreshing to eat. I had some fresh raspberries in my fridge, and I thought they would be the perfect addition to a vinaigrette. I experimented with different proportions of vinegar, oil, and mustard until I came up with a dressing that was perfectly balanced and flavorful.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1/2 cup fresh raspberries
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a blender or food processor, combine all ingredients until smooth.
2. Season to taste with additional salt and pepper, if desired.
3. Store in an airtight jar in the refrigerator for up to 2 weeks.

Why It Works

• The raspberries add a touch of sweetness and acidity, which brightens up the dressing and pairs well with the tangy balsamic vinegar.
• The Dijon mustard provides a savory and tangy balance to the dressing, and it also helps to emulsify the oil and vinegar.
• The olive oil adds a rich and velvety texture to the dressing, and it helps to smooth out the flavors of the other ingredients.