Raspberry Vinaigrette submitted by Mom Johnson
Dressing from Ray's Boathouse restaurant...to be used on "Boathouse Salad".

In a 1 quart saucepan, combine vinegar, raspberries and shallots. Crush raspberries with a fork. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until mixture is reduced to approximately 1/4 cup, about 5 minutes. Strain through a sieve into a blender. Process until smooth. Allow to cool. Add honey, sugar, lemon juice, mustard, thyme, salt, black pepper and water. Blend until smooth. Scrape down the sides with a spatula and blend briefly to ensure that everything is well mixed. With blender running, slowly pour in half the canola oil in a steady stream. Stop the blender and scrape down the sides again. Turn the blender on and slowly add remaining oil, processing until emulsified. Makes 1 cup.

v 1/2 cup red wine vinegar
v 3/4 cup fresh or frozen raspberries
v 1 T. chopped shallot
v 2 T. honey
v 1 tsp. sugar
v 1 tsp. fresh lemon juice
v 1 1/2 tsp. Dijon mustard
v 1/4 tsp. dried thyme
v 1/2 tsp. kosher salt
v 1/8 tsp. freshly ground black pepper
v 1 tsp. water
v 3/4 cup canola oil