Fresh Raspberry Balsamic Vinaigrette
Fresh raspberries, balsamic vinegar, olive oil, Dijon mustard, and a touch of honey create a bright, beautifully balanced vinaigrette. Its sweet-tart flavor complements leafy salads, roasted vegetables, chicken, pork, and fresh fruit.
Makes: Approximately ¾ cup | Serves: 6 | Prep Time: 15 minutes | Cook Time: 30–35 minutes | Total Time: 15 minutes
Why You’ll Love This Recipe
Fresh raspberries provide natural fruit flavor without relying on raspberry vinegar.
Balsamic vinegar adds depth while honey gently balances the acidity.
Dijon mustard helps create a smooth, cohesive dressing.
The vinaigrette is naturally vibrant without artificial color.
It works equally well with salads, roasted vegetables, chicken, and pork.
Ingredients
¾ cup fresh raspberries
2 tablespoons balsamic vinegar
1 teaspoon salt-free Dijon mustard
1–2 teaspoons honey, to taste
¼ teaspoon freshly ground black pepper
⅓ cup mild, fruity extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
1. Prepare the Raspberries
Sort through the raspberries and discard any that are bruised or moldy.
Rinse them only if necessary, then drain and gently dry them.
2. Blend the Raspberry Mixture
Place the raspberries, balsamic vinegar, Dijon mustard, 1 teaspoon of the honey, and black pepper in a blender or small food processor.
Blend until completely smooth.
3. Strain the Raspberries
Pour the raspberry mixture through a fine-mesh strainer set over a medium bowl.
Use the back of a spoon or a silicone spatula to press the mixture through the strainer, leaving the seeds behind.
Discard the seeds.
4. Add the Olive Oil
While whisking continuously, slowly pour the olive oil into the strained raspberry mixture.
Continue whisking until the vinaigrette is smooth and lightly emulsified.
Alternatively, transfer the strained raspberry mixture to a glass jar, add the olive oil, secure the lid tightly, and shake vigorously until combined.
5. Finish the Vinaigrette
Stir in the chopped parsley.
Taste the vinaigrette. Add the remaining teaspoon of honey if the raspberries or vinegar are especially tart.
Adjust with a small additional splash of balsamic vinegar or a little more black pepper, if desired.
6. Serve
Serve the vinaigrette immediately or refrigerate it until needed.
Shake or whisk it again just before serving.
Use approximately 2 tablespoons of vinaigrette for each serving of salad, adding more or less as desired.
Cook’s Note
Choose ripe, fragrant raspberries with a deep color and no signs of mold or excess moisture.
Straining the raspberry mixture creates a smoother vinaigrette, but you may omit this step if you do not mind the seeds.
Balsamic vinegars vary significantly in sweetness and acidity. Begin with 1 teaspoon of honey and add more only after tasting.
Use a mild, fruity extra-virgin olive oil. A strongly bitter or peppery oil can overpower the delicate raspberry flavor.
Make Ahead
The vinaigrette may be prepared up to 3 days ahead and refrigerated in an airtight container. For the freshest appearance, stir in the parsley shortly before serving.
Let the vinaigrette stand at room temperature for 10–15 minutes, then shake or whisk thoroughly before using.
Storage
Refrigerate the vinaigrette in an airtight container for up to 4 days. Shake or whisk thoroughly before each use.
Freezing is not recommended.
Complete the Meal
Drizzle this Fresh Raspberry Balsamic Vinaigrette over mixed greens and serve alongside Grilled Chicken with Summer Tomatoes, Basil & White Wine for a bright late-summer meal.