Serve this favorite dressing on greens topped with berries, toasted nuts, and crumbled cheese.
1 small shallot, minced
1/2 cup raspberry preserves
1/8 cup honey
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup raspberry vinegar (for recipe, go to www.TheYummyLife.com/recipes/142)
1/4 cup water
1/3 cup olive oil
1/3 cup vegetable or grapeseed oil
3 EASY WAYS TO MIX THE DRESSING: --In a blender or food processor. Add shallot and process until minced. Add preserves, honey, mustard, salt, pepper, vinegar, and water; process until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. --In a bowl. Whisk together everything except the oils until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. --In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.
SERVING SUGGESTION: --Toss dressing with your choice of salad greens. Use approx. 1 tablespoon of dressing per 2 cups of greens.