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Hazelnut-Raspberry Balsamic Vinaigrette
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