I know. I should show you the fresh raspberries. The bottle of imported balsamic vinegar. The fruity olive oil and fragrant local honey that went into this. But I got carried away. It smelled so good, and it came together so quickly that I just didn’t stop to think I should be taking photos for my blog. So this is what we have. A photo of the results. Two small jars I am going to run over and give to neighbors, and 1/2 a canning jar for me to use this week. You have to trust me. It’s delicious.
The trick? Use the best of everything. I used an Italian balsamic vinegar and a top quality fruity olive oil.
I’m going out later for fresh spinach, blue cheese and pecans to toss and toss with this fruity vinaigrette for dinner. I think it would be equally good on a roasted brussels sprouts salad. Or vanilla ice cream…….and it makes me remember the 1980’s again, when fruity vinegars were all the rage. I may go back through some old cookbooks and revisit that thought. They are always an inspiration and some of my favorite cookbooks of all time.
This vinaigrette will keep in the refrigerator for 1 week.
Quick Fresh Raspberry Balsamic Vinaigrette
- 16 fl. ounces
- 1/2 cup
- 1 tablespoon
- 1/2 cup
- 6 ounces
- 1 cup
extra virgin olive oil
- In a saucepan, add the Balsamic vinegar, white vinegar, sugar and honey and bring to a simmer. Cook until the sugar is dissolved.
- Add the raspberries.
- Pour into a blender and blend for 30 seconds on high.
- Add the olive oil and blend.
- Pour into screw top bottles.
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