Be the first to Raspberry vinegar, maple syrup, Dijon mustard, and tarragon make up this dressing from a popular Florida restaurant. Serve with Martha's Vineyard Salad or your favorite greens. Make the dressing at least 3 hours in advance and refrigerate to meld flavors. May be may up to 1 week in advance.
Prep Time: 25 minutes
Ingredients:
- 1/2 cup raspberry vinegar
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 1/2 cup pure maple syrup
- 2 Tablespoons Dijon mustard
- 2 Tablespoons dried tarragon leaves, crushed
- Dash salt or to taste
Preparation:
Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated.
In a nonreactive large mixing bowl, whisk raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.
Serve with Charley's Crab Martha's Vineyard Salad.
Yield: 2 cups plus 2 Tablespoons
Per (1-tablespoon) serving: 71 calories, 83 percent calories from fat, .07 gram protein, 3 grams carbohydrates, .01 gram total fiber, 7 grams total fat, no cholesterol, 30 milligrams sodium.
Recipe Source: Charley's Crab, Fort Lauderdale, FL
Reprinted with permission.
In a nonreactive large mixing bowl, whisk raspberry vinegar, olive oil, vegetable oil, maple syrup, Dijon mustard, tarragon, and salt together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.
Serve with Charley's Crab Martha's Vineyard Salad.
Yield: 2 cups plus 2 Tablespoons
Per (1-tablespoon) serving: 71 calories, 83 percent calories from fat, .07 gram protein, 3 grams carbohydrates, .01 gram total fiber, 7 grams total fat, no cholesterol, 30 milligrams sodium.
Recipe Source: Charley's Crab, Fort Lauderdale, FL
Reprinted with permission.
