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Raspberry-Hazelnut Vinaigrette 4 Servings 2 Tbsp purchased or homemade raspberry vinegar ½ tsp Dijon mustard 3 Tbsp hazelnut oil 3 Tbsp extra-virgin olive oil Salt and freshly ground black pepper
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Raspberry-Hazelnut Vinaigrette

The flavors in this simple vinaigrette echo the fresh raspberries and candied hazelnuts in our Summer Salad with Butter Lettuce, Raspberries and Hazelnuts, but it would be equally light and refreshing on a simple salad of spring mix or other tender lettuces. You can substitute any flavorful nut oil to match the nuts you've used in the salad.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

4 Servings

Ingredients

2 Tbsp

purchased or homemade raspberry vinegar

½ tsp

Dijon mustard

3 Tbsp

hazelnut oil

3 Tbsp

extra-virgin olive oil

Salt and freshly ground black pepper

Directions

Place the raspberry vinegar, mustard, hazelnut oil and olive oil in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste.

The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.

If you've never made your own fruit-infused vinegar, give it a try with our easy and delicious recipe for Raspberry Vinegar.

 

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