by Chef Timothy Grandinetti, C.E.C.
- 6 ounces red wine vinegar
- 1/2 cup fresh raspberries
- 8 ounces St. James Winery Raspberry Wine
- 1/4 cup brown sugar
- 1 tablespoon dijon
- 1 tablespoon parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon shallot, minced
- 1 teaspoon lemon zest
- 12 ounces extra virgin olive oil
- Combine all ingredients, except oil, in blender.
- Puree slowly, and add oil to emulsify.