Raspberry vinegarette-- Chef Rhegness/Penta Career Center Servings 30
4 oz - red wine vinegar 4 oz - rice wine vinegar 1 ½ t - lemon juice ½ t - dried thyme ½ t - salt ½ t - pepper ½ t - garlic minced 2 oz - honey 4 oz - raspberry preserves seedless 6 oz - olive oil 1 cup - salad oil
Whisk together the vinegars, lemon juice, thyme, salt, pepper, and garlic. Slowly whisk in the honey and raspberry preserves. Whisk in the oil slowly, emulsifying the dressing.