Raspberry vinaigrette with dried raspberries: fresh and tangy with salad and grilled meat

Ingredients

• 30 g raspberries
• 60 ml warm water (for soaking)
• 2 tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 tsp honey
• 60 ml extra virgin olive oil
• 1 pinch sea salt
• 1 pinch black pepper

Cook Time

1. 1
   Soak the dried raspberries in the warm water for 15 minutes until soft. Reserve the soaking water.
2. 2
   Puree the soaked raspberries with the soaking water, red wine vinegar and mustard with an immersion blender or in a small blender until smooth.
3. 3
   Strain the puree through a fine-mesh sieve to remove the seeds. Press well with a spoon.
4. 4
   Whisk the honey into the strained raspberry base. Add the olive oil in a thin stream while whisking until a bound vinaigrette forms.
5. 5
   Season with salt and pepper. Store in a sealed jar in the refrigerator; shake before use.