Raspberry Vinaigrette

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


  • 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


  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.