Submitted by David Kotsonas, assistant market manager, who makes this “family recipe” often.
1/4 c. each balsamic vinegar and rice wine vinegar
(or substitute 1/2 c. white balsamic vinegar)
1 Tbsp. raspberry preserves (whole fruit preserves are best)
1 tsp. fresh chopped dill
dash of fresh cracked fennel seed
cracked fresh pepper, to taste
1/4 c. extra virgin olive oil (or substitute grape seed oil)
Combine raspberry preserves and vinegar in a small jar and shake vigorously (don’t forget your lid!) Add the dill, fennel and cracked pepper; shake again.
Set mixture aside so that the flavors can marry while you prepare your salad.
Just before serving add oil; shake well. Yields about 1/2 cup.
This dressing pairs well with a salad of spring greens and young herbs. Top the salad with fresh raspberries, crumbled chevre (David’s favorite has a hint of honey to sweeten the fresh creamy taste) and chopped Minnesota black walnuts. Candied walnuts* add a nice crunch.
*Candied Walnuts: 1 stick unsalted butter, 3/4 cup of brown sugar, 3 dashes of cinnamon, 2 dashes of ginger and 8-16 ounces of walnut pieces. Toast dry walnuts in oven, on a parchment lined baking sheet, at 300 degrees for 5 minutes. Remove. Meanwhile, in a saucepan, on low heat, clarify the butter. Gradually stir in brown sugar while adding dashes of cinnamon and ginger. Stir until consistency is thick and smooth. Drizzle over walnuts (refrigerate unused portions). Toast walnut in oven at 300 degrees for 10 minutes more, stirring every 2 minutes.