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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is also great with fresh mint or basil; stir in about 1 tablespoon chopped fresh herbs with the raspberries. Prep: 10 minutes. Ingredients:
3 tablespoons sherry vinegar |
juice of 1 orange (about 1/2 cup) |
1 teaspoon pink peppercorns |
1/4 teaspoon sea salt |
1/4 teaspoon freshly ground pepper |
2 tablespoons extra-virgin olive oil |
2 tablespoons canola or safflower oil |
1/4 cup fresh or frozen (and thawed) raspberries |
Directions:
1. Combine vinegar and next 4 ingredients in a small bowl. Slowly whisk in oils until well blended. Add raspberries, mashing several of them with a fork to release juice, and stir. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.
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