Raspberry and Walnut Vinaigrette

Fruity dressings compliment salads made with spinach, curly endives or Belgian endives. You can also use this recipe to glaze sautéed mushrooms or sweetbread.

Preparation Time: 5 minutes
Cooking Time: 0 minutes
Yield: ½ cup

Ingredients
6 crushed ripe raspberries
1 tablespoon chopped walnuts
Salt & ground pepper to taste
2 tablespoons raspberry vinegar
5 tablespoons walnut oil

Preparation Steps:

In a bowl crush the raspberries. Add the walnuts, and whisk in the vinegar, season with salt and pepper to taste. Slowly add the walnut oil. Check the seasoning and set aside.

Hints and tips:

In summer when raspberries are inexpensive, make your own raspberry vinegar.

In a large pot, combine 1 lb. of ripe raspberries and one liter of red wine vinegar. Bring mixture to a boil for 2 minutes. Remove from heat, cover, and let sit for 24 hours. Strain ingredients through a cheesecloth and store in a bottle. Refrigerate and it will keep for weeks.