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Champagne–Red Raspberry Vinaigrette

14 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 Raspberry purée, 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 refrigerator at least 30 minutes to blend flavors.
Flavor Twists:
Try preparing this vinaigrette with Blackberry, Black Currant, Apricot, Prickly Pear, or Mango in place of the 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 combo of mandarin orange segments, red onion, and pine nuts.