Raspberry Balsamic Vinaigrette
Ingredients
- 3/4 cup raspberry puree
- 1/4 cup white balsamic vinegar, or regular balsamic vinegar
- 1 1/2 tbsp. honey, or to taste
- 2 tbsp. lemon juice
- Pinch salt
- 1/4 tsp. pepper
- 1/2 tsp. dry oregano
- 1/2 clove garlic, very finely minced
Instructions
- Make the raspberry puree by simply pureeing fresh or frozen thawed raspberries, in a blender or food processor, and pressing the puree through a sieve to remove the seeds.
- Whisk all ingredients together or shake in a covered jar before serving.