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Wen's Raspberry Vinaigrette
This is our "house" raspberry vinaigrette. If you do not have the fresh tarragon, simply omit rather than using dried. The dressing stays fresh for about a week in the refrigerator if stored in a tightly sealed container.
1/2 cup raspberry vinegar
1/4 cup chopped fresh shallots
2 crushed garlic cloves
1/2 teaspoon Dijon mustard
2 tablespoons minced fresh tarragon
Salt
Freshly ground black pepper
3/4 cup olive oil
In a bowl whisk together the vinegar, shallots, garlic, mustard, tarragon, and salt and pepper to taste. Slowly whisk in the oil until it is well blended. Use immediately, or store in the refrigerator and shake or stir well before serving.
Makes about 1 1/2 cups dressing.
Preparation Time: 5 minutes
Total Time: 5 minutes
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