Ingredients
| Quantity | Ingredients |
|---|---|
| 3 1/2 ounces | (about 4 large) strawberries, hulled and halved |
| 1/4 cup | raspberries |
| 2 tbsp | walnut oil |
| 2 tbsp | peanut oil |
| 1/4 cup | olive oil |
| 1 tbsp | raspberry vinegar |
| fine sea salt | |
| freshly ground black pepper | |
| 1 tbsp | simple sugar syrup, or 2 tablespoons sugar dissolved in 2 teaspo |
Directions
1. In a blender or the bowl of a small food processor, combine the strawberries and raspberries. Blend or process to form a puree. 2. Then, while still mixing, add the oils, vinegar, a generous pinch of sea salt, several turns of pepper, and the sugar syrup. Blend or process to combine. The mixture should be smooth, thick and unctuous. 3. Add more salt or pepper to taste; serve immediately.
Source: Perfect Vinaigrettes by Linda Dannenberg, Stewart, Tabori & Chang, 1999.