Almond Raspberry Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I adore almonds! I love both the taste and the fragrance. If you prefer, for a different version, substitute your favorite jam flavor. From Ingredients:
1/2 cup almond oil (read *note) or 1/2 cup vegetable oil (read *note) |
1/2 teaspoon grated lemon peel |
3 tablespoons lemon juice |
2 tablespoons toasted almonds, toasted then ground (read *note) |
2 tablespoons seedless raspberry jam |
1 teaspoon dijon mustard |
1/8 teaspoon thyme, crushed to release flavor (i used 1/2 teaspoon fresh lemon thyme) |
salt, to taste |
pepper, to taste |
Directions:
1. *NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
2. Combine all ingredients in small, non-reactive bowl.
3. Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.
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