Raspberry Vinaigrette

The ideal vinaigrette to toss with a salad of ripe seasonal fruits. Also wonderful over mixed greens or spinach topped with cooked chicken and a spoonful of crumbled goat cheese.

Ingredients

1 (10-ounce) package frozen raspberries, unsweetened
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/8 teaspoon salt
pepper to taste

Directions

Thaw raspberries according to package directions. Pour into a blender and process until smooth. Strain puree through a fine sieve to remove seeds. Discard seeds and spoon puree back into blender.

Add honey, vinegar and lemon juice to blender. Process to combine. Add olive oil, salt and pepper. Process until blended.

Yields: 1 1/2 cups


golden blossom honey product