Raspberry Vinaigrette
By: Leah Rodrigues
Published: Saturday, February 13, 2010 - 8:37am

Ingredients




1 cup raspberries
2 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry or red-wine 1 teaspoon sugar
6 tablespoons olive oil
Salt
Freshly ground pepper

Preparation

1 Puree raspberries in a food processor or blender.  Using a wooden spoon, push raspberries through a hand held wire strainer to puree. 2 In a medium bowl, whisk together 2 tablespoons of the raspberry puree, lemon juice, vinegar, and sugar. 3 In a slow but steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator. 4 Makes about 3/4 cup. 5 Yield: 3/4 cup