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Yield: 1-1/4 cups

1/2 package fresh raspberries
   2 tablespoons raspberry vinegar
   2 teaspoons fresh lemon juice
   2 teaspoons Dijon mustard
   1 teaspoon minced shallot
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup vegetable oil




Place all the ingredients in a blender and blend until smooth. If desired, strain the vinaigrette to remove the raspberry seeds. Use as a salad dressing or drizzle over grilled chicken.