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Raspberry and Almond Dressing with Homemade Almond Oil

Raspberry & Homemade Almond Oil Dressing with Radicchio, Spinach and Kale Salad



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.


Raspberry Puree:

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.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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