Raspberry vinaigrette is a fruity sweet vinaigrette. It’s a breathtaking boost of flavor during the warm spring and summer months and adds a refreshing brightness to any salad. For a vibrant boost of raspberry goodness, pour this vinaigrette on fish, chicken, lamb, fruit, avocados, goat cheese and roasted vegetables, or, use as a dip with a fresh baguette. 

Soon to be available in our beautiful 375ml Italian glass bottles, please enjoy this bright, fruity, sweet and refreshing raspberry vinaigrette.

Prep Time: 5 minutes
Servings: 12

INGREDIENTS:

1 cup raspberries, fresh or frozen, adjust to taste
4 Tablespoons BACI Kitchen EVOO
2 Tablespoons BACI Kitchen Cabernet vinegar
1 Tablespoon Dijon mustard
2 teaspoons cane sugar
1 small shallot, diced
1 clove garlic, diced
 .5 teaspoon Kosher salt, flakey style

DIRECTIONS:

1. In a food processor, purée the raspberries. 
2. Put the shallots, garlic and Cabernet vinegar in a bowl, or Mason jar. Let sit a few minutes.
3. Dissolve the sugar and salt in the acid, then incorporate the mustard.
4. Add the raspberry purée.
5. Incorporate the EVOO.

NOTES: For convenience, incorporate all the ingredients using a Mason jar. Taste, and correct for the raspberry, acid and salt as needed.

FOOD PAIRING:

Use this dressing on a salad of baby spinach with candied walnuts (soon to be available from BACI Kitchen), avocado and mandarin orange segments.

This vinaigrette also pairs well with: grilled chicken, lamb, fish, roasted beets, asparagus tips, goat cheese, fruit, roasted, avocado.

WINE PAIRING: Riesling, Sauvignon Blanc