Raspberry Balsamic Vinaigrette
Serves 1 or 2 (depending on the size of your salad)
- Mix all ingredients together.
- Briskly whisk (or if you used a container with a type cap, shake vigorously.)
If you prefer a different oil (grapeseed or walnut) or a different vinegar the process is the same. Balsamic vinegar has a bit of sweetness to it, so if you use a red wine vinegar, you may need to add a little sugar/Splenda to help balance it. If you don’t like raspberries, you could mash a few blackberries into it, or mash and mince a couple tart Montmorrency cherries. Like many of my recipes, this is a basic type that can be infinitely varied to your tastes. However, keep the mustard if you don’t want the vinegar and oil to rapidly separate.
It is really that simple. The mustard is used not for flavor, but as an emulsifier. It helps keep the vinegar and oil from separating. Here is a picture of the dressing taken 15 minutes after whisking. (Try that without the mustard for comparison.)
It is an awesome ingredient, adding a bit of tartness and sweetness with the raspberry flavor.
It is not a syrup. It is more like a thin jam.