Apologies for the lack of posting, I have been super busy and eating mostly quick salads and sandwiches. Silly work interfering with my hobbies!
However in the vein of trying to be a little healthier, inspired a bit by Kalyns Kitchen and needing things to be quick I have been trying to branch out my salads and dressing. This is how I came to try and make raspberry vinaigrette. I picked up some cheap (read the nicest stuff safeway carries, stupid safeway) raspberry vinegar and proceeded to do some googling. I quickly discovered that there are about a zillion different ways to make it, so I somewhat improvised. So here is my basic take on it. BTW, I like heavy on the tang easy on the oil – so do adjust the oil to your own taste. It makes enough for two very generous portions of salad.
1t Dijon mustard
2T raspberry vinegar
3-4T nice olive oil to your own taste.
generous pinches of salt and pepper.
1. Mix together mustard, vinegar and seasoning with a whisk.
2. Whisk continuously while slowly adding oil to emulsify.
3. Adjust seasoning.
I served this last night on a salad with endive, red leaf lettuce, avocado, green onions and grapefruits. Super yummy.[/print_this]