Fresh Green Salad with Raspberry Vinaigrette
This is made with raspberry vinegar when fresh raspberries are not available
Raspberry Vinegar
(made in season)
2 quarts rice wine vinegar
2 pints raspberries
wash and dry raspberries, placing 1 pint in each of two quart glass jars. Heat vinegar until a cloud forms on top. Pour warm vinegar over berries, seal and store in a dark place. Allow to age at least 1 month.
Raspberry Vinaigrette
1/4 cup raspberries (from vinegar jar)
3/4 cup peanut oil
1 tablespoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Place berries, honey, salt and pepper in blender. With motor running add oil and blend until emulsified.