Hazelnut-Raspberry Balsamic Vinaigrette
1 1/2 tablespoons raspberry vinegar
1 1/2 tablespoons balsamic vinegar
1/4 cup hazelnut oil
1/2 cup neutral-tasting vegetable oil (like canola)
Blend the vinegars together. Whisk in the oils. Season to taste with salt and pepper. The vinaigrette keeps, covered, in the refrigerator for 2 weeks.
Makes about 1 cup