Herb-raspberry vinaigrette

Yield: 1 Servings

Measure 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

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

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