1/2 cup red wine vinegar
3 1/2 tablespoons lemon juice
2 1/2 tablespoons honey
2 teaspoons salt
1/4 teaspoon pepper
1 cup olive oil
Directions:
Blend well with whisk or blender then drizzle over salad.
A good rule of thumb when making vinaigrettes is to use a 1 to 3 ration of vinegar to oil.
Alternative:
For making a raspberry balsamic vinaigrette simply replace red wine vinegar with balsamic and add a 1/4 -1/2 pint of fresh purred raspberries, plus sugar depending on tartness of raspberries and taste.
