The pairing of fresh raspberries with the zing of balsamic vinegar creates a luscious concoction that elevates your greens and adds a touch of fruity elegance to your recipes.You can use this Raspberry Vinaigrette in different ways:Salads: Drizzle over mixed green salads, spinach salads, or fruit salads.Grilled Proteins: Use as a marinade or drizzle over grilled chicken, fish, or tofu.Fruit Bowls: Elevate the flavor of fresh fruit bowls with a touch of this vibrant vinaigrette.Roasted Vegetables: Toss roasted vegetables with the dressing before serving.
- 1 blender (or food processor)
- 1 fine-mesh sieve (optional, for straining)
- 1 cup fresh raspberries
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tbsp honey (or maple syrup)- adjust to taste
- 1 tsp dijon mustard
- salt and pepper (to taste)
- Prepare Raspberries: rinse the fresh raspberries under cold water and pat them dry with a paper towel.
- Blend Ingredients: in a blender or food processor, combine the fresh raspberries, balsamic vinegar, olive oil, honey or maple syrup, and Dijon mustard. Blend the ingredients until you achieve a smooth consistency.
- Season: season the vinaigrette with salt and pepper to taste. Blend briefly to incorporate the seasoning.
- Taste and Adjust: taste the vinaigrette and adjust the sweetness or acidity by adding more honey or balsamic vinegar if needed.
- Strain: for a smoother texture, strain the vinaigrette through a fine-mesh sieve to remove the raspberry seeds.
- Store: transfer the raspberry vinaigrette to a glass jar or container with a lid. Store it in the refrigerator until ready to use.
- Fresh Raspberries: Use ripe and fresh raspberries for the best flavor and color.
- Adjust Sweetness: Tailor the sweetness to your preference by adjusting the quantity of honey or maple syrup.
- Straining (Optional): Straining the vinaigrette can result in a smoother texture by removing raspberry seeds. This step is optional and depends on personal preference.
- Experiment with Herbs: Consider adding fresh herbs like basil or mint to enhance the vinaigrette's complexity.
- Storage: Refrigerate any unused vinaigrette in an airtight container (up to 2 weeks). Shake well before using if it separates.