Fresh Raspberry Balsamic Vinaigrette

Perfect on a Spinach Salad, with mixed greens, Boston Lettuce (shown above), or arugula. Barb L.

Yield: About ¼ cup


3/4 cup fresh raspberries

1 tsp white sugar, more to taste

3 Tbsp Flying Olive Cascadian Wild Raspberry (in bottom of photo) or Dark Raspberry Balsamic Vinegar (in top of photo)

2 Tbsp Flying Olive Lime, Lemon, or Basil Extra Virgin Olive Oil, or your favorite Single Varietal of Choice

¼ tsp finely minced shallot

¼ tsp Dijon mustard

Pinch each of salt and pepper

Prepare the Vinaigrette:

Mix the raspberries and the sugar together in a bowl. Set aside until the raspberries become juicy, about 10 minutes. Mash the berries, using a fork until liquefied.

Pour the berry mixture in a jar with a lid. Add the Flying Olive White or Dark Raspberry Balsamic Vinegar, Flying Olive Extra Virgin of Choice, minced shallot, Dijon mustard, salt, and pepper. Taste, and add more sugar, salt, and pepper as desired. You can make the dressing a day or two ahead or keep it covered and refrigerated, if desired. (It will keep for a total of 6-7 days covered in the refrigerator).

Submitted by Barb and Chuck L.