📝 About This Recipe
Elevate your garden greens with this vibrant, jewel-toned emulsion that perfectly balances the tart snap of fresh berries with the mellow sweetness of wildflower honey. This sophisticated dressing utilizes a blend of fresh fruit and high-quality vinegars to create a silky texture that clings beautifully to delicate leaves. It is a masterclass in flavor layering, offering a bright acidity that cuts through rich cheeses and toasted nuts alike.
🥗 Ingredients
The Fruit Base
- 1 cup Fresh Raspberries (plump, ripe, and rinsed)
- 1 tablespoon Raspberry Preserves (seedless preferred, for depth of flavor)
Acids and Sweeteners
- 1/4 cup Champagne Vinegar (or white balsamic for a milder profile)
- 2 tablespoons Red Wine Vinegar (adds a robust punch)
- 2 tablespoons Wildflower Honey (adjust based on berry tartness)
- 1 teaspoon Fresh Lemon Juice (adds a citrus high-note)
Aromatics and Seasoning
- 1 small Shallot (very finely minced)
- 2 teaspoons Dijon Mustard (acts as a natural emulsifier)
- 1/2 teaspoon Kosher Salt (more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (fine grind)
The Oil Blend
- 1/2 cup Extra Virgin Olive Oil (use a fruity, mild variety)
- 1/4 cup Neutral Oil (such as avocado or grapeseed oil)
👨🍳 Instructions
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1
Place the fresh raspberries in a fine-mesh sieve over a small bowl. Use the back of a spoon to press them through, extracting all the juice and pulp while discarding the seeds.
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2
Transfer the smooth raspberry purée into a medium-sized glass mixing bowl or a high-speed blender.
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3
Add the raspberry preserves to the purée and whisk vigorously until the mixture is uniform and glossy.
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4
Incorporate the Champagne vinegar and red wine vinegar, stirring until the fruit base is slightly thinned.
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5
Add the minced shallots to the vinegar mixture and let them sit for 5 minutes; this 'pickles' the shallots slightly, removing their raw bite.
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6
Whisk in the wildflower honey, lemon juice, and Dijon mustard. The mustard is crucial as it helps the oil and vinegar stay bonded.
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7
Season the base with the kosher salt and freshly ground black pepper, ensuring the salt is fully dissolved.
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8
In a separate measuring cup, combine the extra virgin olive oil and the neutral oil.
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9
If using a whisk: Begin adding the oil drop by drop while whisking constantly. Once the emulsion starts to form, increase to a very slow, steady stream.
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10
If using a blender: Turn the motor on low and pour the oil through the lid's emulsion hole in a thin, continuous stream until thick and creamy.
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11
Taste the vinaigrette with a leaf of the lettuce you intend to use; this gives a truer representation of the flavor than tasting it off a spoon.
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12
Adjust seasoning if necessary, adding a touch more honey if too tart or a splash of vinegar if too sweet.
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13
Transfer the finished vinaigrette to a glass jar or airtight container.
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14
Allow the dressing to chill in the refrigerator for at least 30 minutes before serving to let the shallot and berry flavors meld.
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15
Give the jar a vigorous shake just before drizzling to ensure the perfect consistency.
💡 Chef's Tips
Use room temperature oils to ensure a stable emulsion that won't break easily. If your raspberries are particularly tart, increase the honey by half a teaspoon at a time. For an ultra-smooth 'restaurant style' finish, strain the final dressing through a chinois after blending. Avoid using a bitter, heavy olive oil as it will overpower the delicate fruit notes; a blend with neutral oil is best. This dressing keeps well in the fridge for up to 5 days; just shake well as natural separation may occur.
🍽️ Serving Suggestions
Drizzle over a baby spinach salad topped with goat cheese, toasted pecans, and fresh strawberries. Use as a bright marinade for grilled chicken breasts or Atlantic salmon fillets. Pair with a crisp, chilled Rosé or a light Sauvignon Blanc to complement the berry acidity. Serve alongside a cheese board featuring creamy Brie or sharp Gorgonzola. Use as a dip for fresh endive spears or radicchio for a bitter-sweet flavor profile.