1 cup Raspberries
Gargonzola cheese
Sliced Almonds
Raspberry Vinaigrette
Raspberry Vinaigrette
½ cup red wine vinegar
¾ cup fresh or frozen raspberries
1 T chopped shallot
In a 1-quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce heat to a simmer. Cook until mixture is reduced to approximately ¼ cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool.
2 T honey
1 t sugar
1 t fresh lemon juice
1 ½ t Dijon mustard
¼ t Thyme
½ t salt
1/8 t pepper
1 t water
Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed.
¾ c canola oil
With the blended running slowly pour half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add the remaining oil, processing until emulsified.
