Raspberry Vinaigrette
½ c. OLIVE MILL Raspberry Wine Vinegar
2/3 c. chopped shallots
1 t. honey mustard
1 C. OLIVE MILL extra virgin olive oil
Blend raspberry vinegar, shallots and honey mustard together in a food processor. With motor running, add olive oil in a steady stream until mixture emulsifies. Refrigerate unused portion.
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