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Combined in the blender with rice vinegar, honey, a splash of fresh lemon juice and oil, the raspberries in this Raspberry Honey-Jalapeño Vinaigrette are transformed into a fabulous condiment!
Do I like raspberries? Well, let's put it this way; raspberries and I have had a long standing love relationship. In fact, my fondness for them got me in a bit of trouble once. It happened many years ago, but I remember it like it was yesterday and, if I close my eyes and concentrate, it doesn't take long to be transported back to that warm, sunny, summer day. There I am laying in a raspberry patch. Laying?
Yup, I was spending the week at my aunt and uncle's farm, a delightful treat for a city girl. Honestly, it was a little slice of paradise each summer when I got to spend seven days of sheer bliss; playing hide and seek in fields of tall, straight as an arrow, soldier-like corn stalks, collecting eggs with my cousin Janie in the hen house (with more than a few clandestine egg fights) and galloping (with terror and delight) through meadows of wildflowers surrounded by ancient stone walls on Janie's giant chestnut horse, Tony.
Knowing we probably shouldn't be eating Bernice's prized berries, and definitely shouldn't take the chance of being caught snitching, we came up with, what seemed to us, a brilliant idea. We'd just lay, unseen, underneath the bushes and eat the warm, sweet berries to our heart's content. And that's what we did, for what seemed like hours that day, watching the fluffy clouds float by, reaching up and snatching one delicious berry after another, after another, after another ............
Combined in the blender with rice vinegar, honey, a splash of fresh lemon juice and oil, the raspberries in this Raspberry Honey-Jalapeño Vinaigrette are transformed into a fabulous condiment!
- 6 ounces fresh raspberries
- 3 tablespoons honey
- ¼ cup rice vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- ½ medium jalapeño
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Combine raspberries, honey, rice vinegar, lemon juice and dijon mustard in a blender container. Process till pureed.2. Transfer raspberry mixture to a medium size bowl. Slowly drizzle in olive oil while stirring vigorously with a small fork or whisk.3. Finely chop jalapeño and add to dressing along with salt and pepper. Stir to combine.
Roseann says
I made this today a caprie salad using baby spinach and thin sliced red onion. OMG!! I thought I died and went to heaven! Thank you for sharing this amazing salad dressing!! ❤️❤️
Lindsay @ The Café Sucre Farine says
Wonderful! Thank you for letting us know, Roseann!