Sweet raspberry vinaigrette

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Tip: The shallots are easier to peel if you first soak them in lukewarm water.

2. 2

   Heat 1 tablespoon of oil in a frying pan. Sauté the shallots for about 1 minute while stirring until transparent. But you do not have to. Your choice!.

3. 3

   Mix vinegar with salt, pepper and sugar with a whisk in a bowl.

4. 4

   Add 8 tablespoons (80 ml) of oil drop by drop to the vinegar mix until all ingredients have combined well, resulting in a creamy sauce.

5. 5

   Stir the shallots into the vinaigrette. Season again with salt, pepper and sugar. Poof, there you go.

6. 6

   Then put 200 g raspberries into a high mixing bowl and puree finely with a hand blender. Mix the raspberries with the vinaigrette. Season again with salt, pepper and sugar.

7. 7

   The raspberry vinaigrette goes well with a green leaf salad mix. For this, clean and wash 200 g of your favourite salad (e.g. lamb's lettuce, lettuce, rocket etc.), drain well and roughly tear up larger lettuce leaves.

8. 8

   Arrange leaf salad in a bowl. Mix with raspberry vinaigrette. Fill the rest of the vinaigrette and chill. We prefer fresh wholemeal bread with salted butter. Outstanding! You can also feed the raspberry vinaigrette with cucumber salad, bread salad or in combination with goat cheese.