raspberry vinaigrette
August 8, 2010 by Travis Hansen
Travis is the Executive Chef at the Butchart Gardens. 
3 Tablespoons of wildflower honey
1 pint of fresh raspberries
2 sprigs of fresh thyme (stems removed)
1/2 cup of raspberry vinegar
1 3/4 cup of olive oil
Puree the honey, raspberries, thyme leaves and vinegar together then slowly incorporate the olive oil. This is a great dressing or local organic greens or fresh spinach.
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