Fresh Raspberry Dressing

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  • Gluten Free Recipe
  • Vegan Recipe
  • Vegetarian Recipe

The fresh flavour of this Anathoth vinaigrette dressing is delicious with a salad made with room temperature soft blue cheese pieces, rehydrated figs soaked in port and boiling water, baby beets roasted in the oven with thyme, baby cos lettuce leaves, toasted walnut halves – and for a added bonus, a few seared scallops.

INGREDIENTS

  • 3 Tbsp Anathoth Farm Raspberry Jam
  • 2 tsp wholegrain mustard
  • 2 Tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup grape seed oil (or olive oil)
  • 1/4 cup boiling water (approx)
  • 1 teaspoon sea salt flakes
  • 10 raspberries

METHOD

  1. Warm the Raspberry Jam in a microwave on high for 45 seconds and place into a mixing bowl
  2. Whisk in mustard, red wine vinegar then slowly whisk in oil
  3. Adjust consistency and flavour of vinaigrette by whisking in boiling water and sea salt
  4. Pour dressing into a vessel or glass jar and spoon in fresh or defrosted raspberries
  5. Allow to stand to infuse for 2 hours before using and store in a refrigerator
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