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The hazelnut oil really gives this vinaigrette a special taste! This recipe is a favorite of my husband.

Check out Linda's Salad and Salad Dressing Recipes.

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

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.

Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly.)

Yields 1 cup.