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


2 tablespoons purchased or homemade raspberry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons hazelnut oil
3 tablespoons extra-virgin olive oil
  Salt and freshly ground black pepper


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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