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Raspberry Vinaigrette
Serves3
Cooking time
30m
Spruce up your summer salads with this tangy twist on your traditional vinaigrette. It will be a sure winner at your next BBQ party!
Ingredients
2 punnets (250g) raspberries
1/3 cup(80ml) red wine vinegar
1 Tbspfreshly squeezed lime juice
2 tspDijon mustard
1 tsphoney
1/2 tspsea salt
1/4 tspfinely ground black pepper
1/2 cup(125ml) light flavoured extra-virgin olive oil
Method
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Preparing the vinaigrette
Place all of the ingredients except the oil in a small blender. Blend to puree. With the motor running, gradually pour in the oil, until combined. Strain through a fine mesh sieve. Store in an airtight container in the refrigerator for up to 2 weeks.
