The raspberries I brought home from the store were on the soft and mushy side…. sigh…. I decided to smoosh them into a puree and whip up a raspberry balsamic vinaigrette – something I have been meaning to try for oh, only about 20 years or so. No time like the present! The hardest part was smashing the berries through a fine mesh sieve with the back of a spoon, but the resulting puree was velvety, though a bit tart! A spoonful of honey fixed that. I also added Dijon mustard and some seasonings for a more savory, zippy flavor, but you could forgo those ingredients for a sweeter dressing.
1 teaspoon Dijon mustard (for savory zest – if you don’t like mustard or want a sweeter dressing, you could omit)
Optional seasonings: for a zestier, more savory taste, I used some Litehouse freeze dried seasonings. 1/8 tsp garlic; 1/8 tsp red onion; 1 tsp basil – grind in a mortar with pestle or in a bowl with the back of a spoon. You could also use garlic and onion powders instead and add fresh basil. This is totally optional. For a sweeter dressing, omit.
2 teaspoons balsamic vinegar
1 teaspoon honey
4 tablespoons raspberry puree
3 tablespoons extra virgin olive oil (or use half or all light olive oil for a milder taste)
Wash and drain the berries. Place a spoonful in a sieve over a bowl and press with the back of your spoon – around and around. The seeds will remain in the sieve and the puree will drop into a bowl. Shake the sieve occasionally to force more of the puree through the holes. Discard the seeds. Repeat until you have four tablespoons or as much as you want.
Whisk the mustard, seasonings if you’re using them, vinegar and honey until well blended. Stir in the raspberry puree. Whisk in the olive oil.