This beautiful and tasty raspberry vinaigrette comes from the beautiful blog For The Loe Taste and fits perfectly with a green salad with, for example, cucumber and pomegranate or quinoa .
For 250 ml
- 30 fresh raspberries
- 100 ml olive oil
- 75 ml apple cider vinegar
- 8 teaspoons flower honey
- 2 teaspoons dried rosemary
- Salt and pepper to taste
Place the raspberries in a measuring cup with the olive oil, vinegar and rosemary. Mix with a stick blender until you have a homogeneous mass and about the thickness of mayonnaise.
Add freshly ground black pepper and salt to taste.
Store sealed in the refrigerator for about a month.