- Super delicious on tender spring greens!
- 1 cup fresh raspberries
- 1/2 cup apple cider vinegar
- 1/2 cup aged balsamic vinegar
- 2 teaspoons sugar
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup extra-virgin olive oil
Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
Posted in: Courses, salads, Seasonal, Spring, Summer, Vegetarian Spring, Vegetarian Summer