| ||Classic Raspberry Vinaigrette
| ||With all the flavours of summer, this dressing is sure to be a hit in your home.
60ml raspberry vinegar
35-40g fresh or frozen raspberries
20g fresh basil leaves, roughly chopped
177g extra-virgin olive oil
Combine first four ingredients in a blender and process until smooth. With the motor on, add olive oil in a slow steady stream, blending until dressing is smooth. Toss with mixed greens and serve at room temperature. Store, covered, in the refrigerator. Yields about 250ml.