Raspberry and Almond Dressing with Homemade Almond Oil
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.
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.