Raspberry Vinaigrette

(recipe, Matthew Barker)

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Introduction

I love it when the sales at the market help me with my meal planning. This past week, my local market had my favorite preserves on sale. I stocked up on several fruit flavors and raspberry jam made the cut. I knew right away what I was going to make first-- this raspberry vinaigrette. I use this vinaigrette with many dishes and salads. It is perfect when tossed with berries, mixed greens, slices of creamy goat cheese, and candied nuts of my choice. Even grilled chicken breasts take on a whole new flavor when brushed with this vinaigrette. It is sweet and slightly nutty due to the addition of various nut oils in lieu of the standard extra-virgin olive oil. If you have nut allergy concerns, then I would suggest using a flavorless oil, like canola or safflower. The recipe calls for minced shallots, but if I am making this in advance or if I know there will be leftovers, I omit the shallots and add them just before serving. Otherwise the onion flavor will become overpowering. You can make this vinaigrette by hand, in the blender, with an emulsion stick blender, or you can even have your kids shake it up in a jar. Any way you make it, it will be good. [this recipe taken from http://www.thegalleygourmet.net/2011/04/raspberry-vinaigrette.html]

Ingredients

¼ cup raspberry vinegar
2 Tbsp. raspberry preserves
1 Tbsp. Dijon mustard
½ cup nut oil, like walnut (my favorite), almond, or pistachio
1 Tbsp. minced shallot
Kosher salt and freshly ground black pepper to taste

Steps

In a medium bowl, whisk together the vinegar, preserves, and mustard. Whisking constantly, slowly pour in the oil to create a thick emulsion. Stir in the shallots and season with salt and pepper. Enjoy!