Raspberry Vinaigrette

Try on a layered salad of mixed greens, Brie toasts, green beans, raspberries, and sliced grilled chicken.

Ingredients

• ½ cup fresh raspberries
• ¼ cup seedless raspberry jam
• ⅓ cup raspberry wine vinegar
• 2 tablespoons minced shallots
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon Dijon mustard
• salt and black pepper to taste

Instructions

1. Puree raspberries and jam in a food processor; strain through a fine-mesh sieve, discarding seeds. Transfer puree to a bowl.
2. Whisk in vinegar, shallots, oil, tarragon and Dijon; season with salt and pepper.