Yield: 1 Cup
| Measure | Ingredient |
|---|---|
| ½ cup | Raspberry vinegar |
| ½ cup | Extra virgin olive oil |
| ½ cup | Fresh basil, chopped, or |
| ¼ teaspoon | Sweet basil, dried |
Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with parmesan cheese, if desired.
* Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette. * The Raspberry Recipe Book, Thomson Berry Farms, Duluth, MN