Chef Larry

Raspberry Dressing

Chef Larry's Recipe

Chef Larry

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Ingredients

1 tsp. Shallots, minced

1/2 cup Red wine vinegar

2 tsp. Dijon mustard

1/4 cup Olive oil

1 tsp. Honey or sugar

3/4 cup Mayonnaise

3/4 cup Raspberry puree, sweetened

1 tsp. Fresh chopped parsley

Salt to taste

Fresh ground black pepper to taste

Method
In a mixing bowl combine minced shallots, red wine vinegar, Dijon mustard, mayonnaise and honey. Whisk vigorously. While continuing to whisk, gradually add olive oil until well incorporated. Add raspberry puree and parsley. Season with salt and fresh ground pepper. Reserve under refrigeration until service.

Makes: 1 Pint

Chef Larry's Notes
For service place greens in a large mixing bowl. Add enough dressing to lightly coat greens and toss. Prepare raspberry puree by simply pureeing soft or overripe berries with sugar.

A premade raspberry puree or sauce may be substituted in this recipe. Use this dressing with a variety of petite salad greens sold as "Spring Mix" or "Mesculin Mix."

Garnish salad with toasted pinenuts and fresh berries. This dressing stores well and made be kept for up to one week under refrigeration. Enjoy!

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