I’ve always loved raspberry vinaigrette, even that cheap stuff they serve at weddings. This, though, had to be the best I’ve ever had. All I want to eat these days is grilled chicken salad with this dressing. So yum.
Adapted from here
1/2 cup raspberry vinegar (I used a white balsamic version)
1/4 cup maple syrup
1/2 t salt
1/8 t fresh ground black pepper
pinch orange zest
pinch ground mustard
3/4 cup neutral flavored oil (I used peanut)
1/2 t poppy seeds
In a food processor or blender, place 1/2 of the vinegar, the syrup, salt, pepper, zest, and mustard. Whirl to combine. With machine still running, very slowly drizzle in the oil. Once fully incorporated, stir in the poppy seeds. Store in a jar in the fridge.
Yield: about 1 1/2 cups