Hazelnut Vinaigrette             
 

Ingredients:
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin olive oil
 

Directions:
In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil, and olive oil.
Store, covered, in the refrigerator. Serve at room temperature.

Yields 1 cup.