Vinaigrettes should be made with 3 parts Oil and 1 part acid. Onions, garlic, shallots and fresh herbs are always a welcomed addition.
Imagine a field greens salad with toasted almonds, grilled chicken and fresh berries, which obviously needs raspberry vinaigrette, and NOT some used up ranch. Chop and little shallot and parsley – then whisk with almond oil and a splash a raspberry vinegar. Fresh flavors are always more intense and it will make your dish sing.
Making flavored vinegar ahead of time is so simple; you’ll kick yourself for not doing this a long time ago. Wash your raspberries and fill a jar about a third of the way up with them, smoosh them a little if you want a more intense flavor and then cover with vinegar that has just come to a boil. Orange Zest and Bay Leaf, Jalapeno Lime, Pineapple Ginger, Pomegranate, Garlic, Lemon Tarragon, Rose Petal, Fig, the possibilities are endless. Buy a jug of regular white distilled vinegar and go to town. Pick the flavors you will use most.