1 cup raspberry puree (2 cups fresh or frozen raspberries pureed)
1 cup olive oil
1 1/4 cup white balsamic vinegar
2 tsp dijon mustard
1/4 cup fresh honey
salt, pepper
Process all ingredients in a Vitamix, or blender. Store in a glass jar or bottle. Shake before using. This recipe makes about 22 oz. I store mine in a Mason Jar.
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| Fresh, local honey |
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