Rather than use a raspberry vinegar for this salad dressing, whole berries are instead blended into the white wine vinegar mixture before adding the oil. The berries stay a bit chunky, adding texture to the dressing. A hint of honey and mustard deepen the flavors.
Raspberry Thyme Vinaigrette
1/4 cup white wine vinegar
1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
1-2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16-20 raspberries, either fresh or frozen (thawed)
1/2 cup grapeseed oil (or other mild vegetable oil)
Whisk together the white wine vinegar, honey, mustard, thyme leaves, salt and pepper. Add the raspberries and mash them with a spoon to mix them into the mixture. With a whisk, add the oil gradually. The dressing will separate in the refrigerator, so be sure to shake well before serving.
Makes about 1 cup of dressing and will keep for several weeks in the refrigerator.