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Raspberry Vinaigrette

Deel op Facebook Print Recipe

Ingredients

Makes 1½ cups / prep: 5 min.

  • ¾ cup pear nectar
  • ⅓ cup vegetable oil
  • ⅓ cup raspberry vinegar
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt

Instructions

  • Whisk together all ingredients.
  • Store vinaigrette in an airtight container in refrigerator up to 2 weeks; whisk before serving.
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Course; Dressing / Fruit