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Champagne-Red Raspberry Vinaigrette14 oz. 15 minutes |
| • | 4 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 1 large egg |
| • | 2 oz. white wine vinegar |
| • | 2 oz. Champagne |
| • | 2 tsp. granulated sugar |
| • | 1/2 tsp. salt |
| • | 4 oz. canola oil |
| Method: | |
| 1. | In a medium bowl beat egg with a wire whisk until well blended. In another bowl whisk together Red Raspberry Puree, vinegar, Champagne, sugar and salt. |
| 2. | Gradually whisk oil and Red Raspberry mixture alternately into beaten egg until mixture is thick and creamy. |
| 3. | Cover and chill in a refrigerator at least 30 minutes to blend flavors. |
| Flavor Twists: | |
| Try preparing this vinaigrette with Blackberry, Black Currant, Apricot, Prickly Pear, or Mango Puree in place of the Red Raspberry Puree. | |
| Serving Suggestion: | |
| Drizzle this delectable dressing over a tossed spinach salad, grilled chicken salad, a medley of mixed greens and fresh fruit, or a combination of mandarin orange segments, red onion and pine nuts. | |