Herb-raspberry vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Raspberry vinegar |
| 2 | tablespoons | Fresh basil; chopped |
| 1 | tablespoon | Garlic; coarsely chopped |
| 1 | tablespoon | Fresh parsley; chopped |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Dijon mustard |
| 1¼ | cup | Olive oil |
Directions
Blend all ingredients except oil in processor. With processor running, gradually add oil. Season with salt and pepper.
(Can be made 1 day ahead. Refrigerate.) Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: The Buttery - Lewes, Delaware Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998