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Raspberry Walnut Vinaigrette




Source of Recipe


Times Picayune


Recipe Introduction


For a beautiful salad with this vinaigrette try making a rose salad. Place the small heart of a Boston lettuce on each salad plate, trimming core end so it will sit level and spreading the leaves open to resemble a rose. Place four belgian endive leaves in spoke fashion around base of lettuce. Place a raspberry between each endive spoke. Drizzle 2 tablespoons of vinaigrette over lettuce. Serve.


List of Ingredients




2 teaspoons Dijon mustard
2 tablespoons raspberry vinegar
4 tablespoons olive oil
2 tablespoons walnut oil
2 tablespoons French peanut oil
3 to 4 tablespoons raspberry-flavored liqueur (Chambord)
Salt and white pepper to taste

Recipe



In a small bowl whisk together the mustard and vinegar. In a separate bowl or measuring container with a pour spout, blend all the oils, then slowly add to vinegar mixture, whisking constantly until emulsified. Slowly add three tablespoons of the liqueur, whisking until blended in. Taste and add more liqueur if the dressing is too tart. Season with salt and white pepper.