- 3 tablespoons raspberry puree*
- 1 ½ tablespoons shallots, peeled, chopped
- 1 tablespoon fresh garlic, peeled
- 4 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh cracked black pepper
- 1 teaspoon raw honey
- ¼ cup safflower oil
- 2 tablespoons home made almond oil*
- 2 drops natural almond extract
Place the first eight ingredients in a blender, and pulse on low until just chopped. Let stand 10 minutes to macerate.
On medium speed, slowly pour in the safflower oil, and then the almond oil and almond extract. Will be emulsified and creamy.
Store in a clean glass container.
Use with Recipes:
Radicchio, Spinach and Kale Salad with Raspberry & Home Made Almond Oil Dressing
Sweet n’ Spicy Two Nut and Seed Crunch
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Yields: About 1/2 cup
Home-Made Almond Oil:
Roast 1/2 cup almonds (I used roasted, unsalted) in a skillet over low heat until the nuts are warm and toasty. Cool. Grind fine in a small food processor or spice grinder. Warm 3/4 cup oil in a small pot. When very warm, take off heat and add the almonds. Stir well. Cool completely. Strain and pour into a clean, sterile glass jar. Refrigerate. Will stay fresh for about 2 weeks.
Place 1/2 (6 oz.) bag frozen raspberries in a small bowl. Add 3 T. sugar. Mix and let stand until comes to room temperature. Set a fine mesh sieve over a small bowl.
In two batches, pour 1/2 of the mixture in the sieve, press down to release the puree. Discard the seeds. Repeat. Store the raspberry puree in the refrigerator in a clean container, use 3 T. for the vinaigrette, will have extra.