Summer’s Raspberry Vinaigrette


by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 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
  • salt
  • pepper
  • 12 ounces extra virgin olive oil

Instructions

  1. Combine all ingredients, except oil, in blender.
  2. Puree slowly, and add oil to emulsify.
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