- 2 tbs raspberry vinegar
- 1 tbs balsamic vinegar
- 1 shallot, chopped
- salt and pepper to taste
- 2/3 to 3/4 cup extra virgin olive oil
- Combine the raspberry vinegar, balsamic vinegar, shallot, salt and pepper in a small bowl,
- Whisk in the olive oil until well combined.
- Recipe may be doubled.