Raspberry Walnut Vinaigrette
By Simply ScratchAdvertisement
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Ingredients
3/4 cup raspberries
1/4 cup roasted walnut oil
1 to 2 tablespoons pure maple syrup
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons raspberry blush vinegar
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Prep Time5mins
- Servings6
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Instructions
Add all ingredients to a high-speed blender. Puree until smooth, about 60 seconds. Taste and adjust seasonings to your prefference.
Store in a container with a tight fitting lid in your refrigerator for up to 1 week.
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