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This is our "house" raspberry vinaigrette. If you do not have the
fresh tarragon, simply omit rather than using dried. The dressing stays fresh for about a week in the refrigerator if stored in a tightly sealed container. Perfect dressing for our Chicken, Spinach and Raspberry Salad. Ingredients:
1/2 cup raspberry vinegar
1/4 cup chopped fresh shallots
2 crushed garlic cloves
1/2 teaspoon Dijon mustard
2 tablespoons minced fresh tarragon
Salt
Freshly ground black pepper
3/4 cup olive oil
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In a bowl whisk together the vinegar, shallots, garlic, mustard,
tarragon, and salt and pepper to taste. Slowly whisk in the oil
until it is well blended. Use immediately, or store in the
refrigerator and shake or stir well before serving.
Prep time: 5 minutes Makes 1-1/2 cups. Recipe submitted by: Wen Zientek-Sico
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