Ingredients
Vinaigrette Base
- 6 oz Raspberries fresh (reserve a few for garnish)
- 1 small Shallot finely chopped
- 3 tablespoon Champagne vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon Orange blossom honey
- Kosher salt and black pepper to taste
To Emulsify
- ¼ cup Extra-virgin olive oil
Method
Vinaigrette
- Add all ingredients except olive oil to a food processor or blender. Blend until smooth.
- With the machine running, slowly drizzle in the olive oil until the dressing is fully emulsified.
Finish & Serve
- Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
- Drizzle over your favorite greens and garnish with feta and reserved raspberries.