Raspberry Walnut Balsamic Vinaigrette

Raspberry Walnut Balsamic Vinaigrette

Tangy balsamic and sweet raspberries blend into a silky dressing finished with toasted walnut oil.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This vinaigrette balances the tartness of fresh raspberries with the deep tang of balsamic vinegar and the nutty richness of walnut oil. A touch of honey rounds out the sharp edges, making it a versatile dressing for green salads, especially those with goat cheese or candied nuts. Whisk it together in minutes and keep it on hand for weeknight dinners or dinner party salads.

Ingredients

  • 1 cup fresh raspberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 cup walnut oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 2 tablespoons walnuts, toasted and finely chopped

Method

  1. Place the raspberries in a fine-mesh strainer set over a bowl and press with a spoon to extract the juice and pulp, discarding the seeds.

  2. In a medium bowl, whisk together the raspberry puree, balsamic vinegar, honey, and Dijon mustard until smooth.

  3. While whisking constantly, slowly drizzle in the walnut oil and olive oil until the dressing emulsifies and thickens slightly.

  4. Whisk in the salt and black pepper, then stir in the toasted chopped walnuts.

  5. Transfer the vinaigrette to a 16-ounce jar or bottle with a tight-fitting lid and refrigerate until ready to use, shaking well before serving.

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    Raspberry Walnut Balsamic Vinaigrette

    This vinaigrette balances the tartness of fresh raspberries with the deep tang of balsamic vinegar and the nutty richness of walnut oil. A touch of honey rounds out the sharp edges, making it a versatile dressing for green salads, especially those with goat cheese or candied nuts. Whisk it together in minutes and keep it on hand for weeknight dinners or dinner party salads.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup fresh raspberries
    • 1/3 cup balsamic vinegar
    • 2 tablespoons honey
    • 1 teaspoon Dijon mustard
    • 1/2 cup walnut oil
    • 1/4 cup extra-virgin olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper, freshly ground
    • 2 tablespoons walnuts, toasted and finely chopped

    Method

    1. 1

      Place the raspberries in a fine-mesh strainer set over a bowl and press with a spoon to extract the juice and pulp, discarding the seeds.

    2. 2

      In a medium bowl, whisk together the raspberry puree, balsamic vinegar, honey, and Dijon mustard until smooth.

    3. 3

      While whisking constantly, slowly drizzle in the walnut oil and olive oil until the dressing emulsifies and thickens slightly.

    4. 4

      Whisk in the salt and black pepper, then stir in the toasted chopped walnuts.

    5. 5

      Transfer the vinaigrette to a 16-ounce jar or bottle with a tight-fitting lid and refrigerate until ready to use, shaking well before serving.