Raspberry Vinaigrette

• red wine vinegar↗3⁄4 cup
• raspberries, fresh or frozen↗3⁄4 cup
• chopped shallot1 teaspoon
• honey↗2 tablespoons
• sugar↗1 teaspoon
• fresh lemon juice↗1 teaspoon
• Dijon mustard↗1 1⁄2 teaspoons
• dried thyme↗1⁄4 teaspoon
• kosher salt↗1⁄2 teaspoon
• black pepper↗1⁄8 teaspoon
• water↗1 teaspoon
• canola oil↗3⁄4 cup

Step-by-step instructions

1. 1

   depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.

2. 2

   In a one quart saucepan, combine vinegar, raspberries and shallot.

3. 3

   Crush raspberries with a fork.

4. 4

   Bring mixture to a boil and then reduce heat to a simmer.

5. 5

   Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.

6. 6

   Strain mixture through a sieve into a blender.

7. 7

   Process until smooth.

8. 8

   Allow to cool.

9. 9

   Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.

10. 10

    Blend until smooth.

11. 11

    Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.

12. 12

    While blender is running, slowly drizzle half the canola oil in a steady stream.

13. 13

    Stop the blender and scrape down the sides again.

14. 14

    Turn the blender back on and slowly drizzle the remaining oil inches.

15. 15

    Process until emulsified.