Raspberry Vinaigrette

Raspberry Vinaigrette


1/4 cup each Torani Raspberry syrup, rice wine vinegar

1/2 tsp. each Dijon-style mustard, salt

1/4 tsp. each ground fennel, ground coriander

1 tsp. finely minced shallot

1/4 cup extra virgin olive oil

Freshly ground pepper


Click print to see entire recipe. In a small saucepan, heat the syrup and vinegar until reduced by half. Let cool. Combine the raspberry mixture with the remaining ingredients in a blender and blend until smooth.