Yield: 1 Cup
|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