For the first time in a long time, I’ve actually been home for the summer enough to not kill my entire garden. Of course, I didn’t plant any veggies this year, but I do have fresh herbs and the most incredible ever-bearing raspberry canes.
We’ve been harvesting everyday, and there’s no sign of us running out anytime soon. So, what to do with these delicious, sweet, gorgeous raspberries? So many things come to mind, Peach Melba, a recipe my grandmother used to make, Raspberry Coulis, which my sons love to eat with homemade buttermilk pancakes, Raspberry Semi Freddo, which is one of my Step-mothers signature dishes? All excellent options, but I wanted something that would allow me to use them in a savoury dish, something light, sweet, tangy…. what I came up with was perfect.
A simple, Raspberry Vinaigrette. with just 4 ingredient and 10 minutes, I had a heavenly dressing to use this week. I can’t wait to share it with you.
Raspberry Vinaigrette
Ingredients
- 1/2 cup fresh raspberries
- 2-3 Tbsp sugar
- 1/2 cup White Balsamic Vinegar*
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions
- In a small bowl combine fresh raspberries with sugar and toss well, set aside for 10 minutes to allow berries to macerate (soften).
- Place softened berries into a mason jar, add olive oil and balsamic vinegar. Season with salt and pepper to taste. Shake well. Store in refrigerator, and bring to room temperature before using.
Notes
For the first time in a long time, I’ve actually been home for the summer enough to not kill my entire garden. Of course, I didn’t plant any veggies this year, but I do have fresh herbs and the most incredible ever-bearing raspberry canes.
We’ve been harvesting everyday, and there’s no sign of us running out anytime soon. So, what to do with these delicious, sweet, gorgeous raspberries? So many things come to mind, Peach Melba, a recipe my grandmother used to make, Raspberry Coulis, which my sons love to eat with homemade buttermilk pancakes, Raspberry Semi Freddo, which is one of my Step-mothers signature dishes? All excellent options, but I wanted something that would allow me to use them in a savoury dish, something light, sweet, tangy…. what I came up with was perfect.
A simple, Raspberry Vinaigrette. with just 4 ingredient and 10 minutes, I had a heavenly dressing to use this week. I can’t wait to share it with you.
Raspberry Vinaigrette
Ingredients
- 1/2 cup fresh raspberries
- 2-3 Tbsp sugar
- 1/2 cup White Balsamic Vinegar*
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions
- In a small bowl combine fresh raspberries with sugar and toss well, set aside for 10 minutes to allow berries to macerate (soften).
- Place softened berries into a mason jar, add olive oil and balsamic vinegar. Season with salt and pepper to taste. Shake well. Store in refrigerator, and bring to room temperature before using.
Notes
