Raspberry Balsamic Dressing
Aaron McLean
- Prep time:
- 5 mins
- Cook time:
- Nil
- Makes:
- About 1 cup
- ¼ cup fresh or thawed frozen raspberries
- ¾ cup neutral oil, eg grapeseed
- 3 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- salt and ground black pepper
Purée together in a food processor raspberries, oil, balsamic vinegar, honey, Dijon mustard, salt and grinds of pepper. (If you don’t have a food processor, mash raspberries well and whisk in all other ingredients).
Store dressing in the fridge until ready to use – it will keep for 2-3 weeks. If desired, the dressing can be thinned with a little water or strained to remove the raspberry pips.
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