Earlier this summer, when the berries were plentiful, I attempted Ellie's Fresh Blackberry Vinaigrette over at Vintage Victuals. Her recipes are very savory; you should definitely check her out. With raspberries on hand, I used them instead of the blackberries. I also used my favorite Pomegranate Balsamic Vinegar.4 ounces of fresh raspberries, washed
2 teaspoons lemon juice
1/4 cup balsamic vinegar
1 clove garlic, minced
Apx. 2 tablespoons red onion, minced
1/2 cup extra virgin olive oil
Salt and pepper to taste
In a blender or small food processor, puree the raspberries with the lemon juice. Pour the mixture through a sieve or fine strainer to remove the seeds. Pour the resulting raspberry juice back into the processor.
Add the vinegar, the garlic, and the red onion. Pulse to blend. Next, stream in the extra virgin olive oil with the processor on medium speed. Season with salt and pepper to taste. Serve with fresh salad greens.
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