from the Coral Reef Restaurant
1/2 pint raspberries
3/4 cup raspberry vinegar
2 teaspoons sugar
1 teaspoon german style mustard
1/2 teaspoon vinaigrette spice (recipe to follow)
2/3 cup canola oil
Puree the raspberries in a blender or a food processor and strain through a fine sieve into a small bowl, pressing hard on the solids: discard the solids
To the raspberry puree add the raspberry vinegar, sugar, mustard, and vinaigrette spice and whisk until blended.
Add the oil in a slow steady stream, whisking constantly until the dressing is emulsified. Use immediately or store, cover and chilled for up to 3 days; whisk to combine just before using.
Vinaigrette spice:
in a small bowl combine 1/2 teaspoon each granulated sugar,salt and garlic powder with 1/4 teaspoon each dried basil leaves, dried tarragon leaves, dried oregano leaves, dried thyme leaves and freshly ground black pepper. yields one tablespoon