Raspberry Champagne Vinaigrette?

Question

I need a recipie for raspberry champagne vinaigrette. I think that it is made with champaigne vinegar. Any suggestions would be great!

Answer 1

Champagne–Red Raspberry Vinaigrette
Serving size: 2 tbsp.
Yield: 14 oz.
Preparation time: 15 minutes

• 1 large egg
• 4 oz. The Perfect Purée of Napa Valley Red Raspberry, thawed
• 2 oz. white wine vinegar
• 2 oz. champagne
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 4 oz. canola oil

Method:
1. In a medium bowl beat egg with a wire whisk until well blended. In another bowl whisk together Red Raspberry purée, vinegar, champagne, sugar, and salt.
2. Gradually whisk oil and Red Raspberry mixture alternately into beaten egg until mixture is thick and creamy.
3. Cover and chill in refrigerator at least 30 minutes to blend flavors.

Flavor Twists:
Try preparing this vinaigrette with The Perfect Purée Marion Blackberry, Classic Cassis, All Apricot, Prickly Pear Cactus Fruit, or More Mango in place of the Red Raspberry purée.
Drizzle this delectable dressing over a tossed spinach salad, grilled chicken salad, a medley of mixed greens and fresh fruit, or a combo of mandarin orange segments, red onion, and pine nuts.

Answer 2

Champagne–Red Raspberry Vinaigrette
Serving size: 2 tbsp.
Yield: 14 oz.
Preparation time: 15 minutes

• 1 large egg
• 4 oz. The Perfect Purée of Napa Valley Red Raspberry, thawed
• 2 oz. white wine vinegar
• 2 oz. champagne
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 4 oz. canola oil

Method:
1. In a medium bowl beat egg with a wire whisk until well blended. In another bowl whisk together Red Raspberry purée, vinegar, champagne, sugar, and salt.
2. Gradually whisk oil and Red Raspberry mixture alternately into beaten egg until mixture is thick and creamy.
3. Cover and chill in refrigerator at least 30 minutes to blend flavors.

Flavor Twists:
Try preparing this vinaigrette with The Perfect Purée Marion Blackberry, Classic Cassis, All Apricot, Prickly Pear Cactus Fruit, or More Mango in place of the Red Raspberry purée.
Drizzle this delectable dressing over a tossed spinach salad, grilled chicken salad, a medley of mixed greens and fresh fruit, or a combo of mandarin orange segments, red onion, and pine nuts.

Answer 3

• 1 large egg
• 4 oz. The Perfect Purée of Napa Valley Red Raspberry, thawed
• 2 oz. white wine vinegar
• 2 oz. champagne
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 4 oz. canola oil


Method:

1. In a medium bowl beat egg with a wire whisk until well blended. In another bowl whisk together Red Raspberry purée, vinegar, champagne, sugar, and salt.

2. Gradually whisk oil and Red Raspberry mixture alternately into beaten egg until mixture is thick and creamy.

3. Cover and chill in refrigerator at least 30 minutes to blend flavors.

Answer 4

Raspberry Champagne Vinaigrette

1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Champagne vinegar
1-2 crushed fresh raspberries
3 tablespoons olive oil

Place first 5 ingredients in clean small jar - close cap tightly and shake to mix well.
Add 3 tablespoons extra virgin olive oil to mixed ingredients. Close jar again and shake it vigorously until vinaigrette has emulsified.

That's it.

Answer 5

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_19099_PRINT-RECIPE-4X6-CARD,00.html