Raspberry Vinaigrette
- 2 tbsp olive oil
- 1/2 cup seasoned rice vinegar
- 2/3 c. raspberry jam
Optional: remove seeds from the jam by putting it through a strainer.
Combine the olive oil, rice vinegar and raspberry jam. Mix in a blender or with a milk foamer until smooth. Store in a jar in the fridge.
Source: Allrecipes.com.