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RASPBERRY BALSAMIC VINAIGRETTE
INGREDIENTS
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1 tablespoon of dijon mustard
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¼ cup of lemon juice
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¼ cup of red wine vinegar
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¼ cup of balsamic vinegar
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½ cup of olive oil
PREPARATION
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Add Dijon mustard, raspberry jam, lemon juice, red wine vinegar, balsamic vinegar and olive oil to a mason's jar and fix the lid firmly.
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Shake vigorously until the ingredients are well mixed.
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Keep the vinaigrette in the refrigerator and use it within 1 to 2 weeks. You may have to shake the ingredients again before each use.
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