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Raspberry Lemon Vinaigrette

Yield: About ¼ cup

Ingredients:

1/3 cup raspberries

2 Tbsp Flying Olive Raspberry Balsamic Vinegar

½-1 Tbsp honey, to taste

2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

Salt and pepper to taste

Garnish, if desired, with extra raspberries, toasted almonds, or shelled toasted pepitas

Directions:

Using a wooden spoon, push the raspberries through a strainer to puree. You should have about 1 ½ Tbsp raspberry puree. Discard the seeds.

Add the Flying Olive Raspberry Balsamic Vinegar and honey to taste. Whisk in the Flying Olive Eureka Lemon Extra Virgin Olive Oil. Season with salt and pepper to taste.

Submitted by Barb L.