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Raspberry Vinaigrette


  • 1 1/2 cups raspberries, fresh or frozen

  • 1 tsp Dijon mustard

  • 1/2 cup Verbena Raspberry olive oil

  • 1/4 tsp salt

  • 1/4 cup red wine vinegar

  • pepper, to taste

  • 1 small shallot, diced (about 2 tbsp)


  1. Add all ingredients to a food processor and blend for 30 seconds.

  2. Use right away or store in a jar with an air-tight seal

*You can store this raspberry vinaigrette for up to a week in the fridge.

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