CUSTOMER SERVICE

Raspberry Vinaigrette for Spring Mix
By Julie Van Winden, Chef at Veg Pro International

Ingredients (For 1 L of Vinaigrette.):

Dressing

  • 2 slivered Shallots
  • 750 mL (3 cups) Raspberries
  • 75 mL (¼ cup) Raspberry Vinegar
  • 20 mL (½ tbsp) Maple Syrup
  • 500 mL (2 cups) Vegetable Oil
  • Salt and freshly ground Pepper
  • Water (if required)

Preparation:

  1. Cook shallots in a pan until transparent, add raspberries and reduce to a compote after cooking for a few minutes.
  2. Add Raspberry vinegar and slowly simmer* for a few minutes.
  3. Remove from heat and add Maple syrup.
  4. Run through blender, season with salt and pepper, and drizzle in oil.
  5. If the mixture becomes too thick, add water, 1 tablespoon at a time.
  6. Adjust seasoning accordingly.
  7. Store in refrigerator.

* Allow to slowly simmer for a few minutes to allow some of the acidity to escape from the vinegar.


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