I had quite a few fresh raspberries that were going to waste so I found a delicious way to extend their life! A fresh raspberry vinegar. Delicious, easy to make and has so many uses. One of the first things I made was a wonderful chicken salad using the vinegar for the dressing. Perfect for a warm Summer evening. Enjoy!
Simple Raspberry Vinegar
(Recipe from The British Larder--an amazing blog!!)
1/2 cup overripe raspberries**
1 1/2 cups distilled or white wine vinegar
Remove any moldy raspberries and lightly wash under cold water and drain.
Lightly mash the raspberries.
Add the vinegar of your choice and let it mature in a jar/container for 5 days.
Pass the vinegar through a fine sieve into sterilized bottles/jars. Store in the refrigerator.
**You can also use blackberries, strawberries or other seasonal berries.
Grilled Chicken, Goat Cheese Salad with Raspberry and Walnut Dressing
(Adapted from Cooking Outside the Box by Keith Abel)
4 chicken breast, boneless & skinless
Cooked bacon crumbles
Salt & pepper
3 T. olive oil
2 T. walnut oil
2 T. raspberry vinegar
1 T. honey
Salt & pepper
Lightly brush chicken with olive oil and season with salt & pepper. Grill until just cooked through and set aside to rest.
Whisk together the dressing ingredients and season. Adjust quantities of oil, vinegar and seasoning to your tastes.
Toss dressing with mixed greens and plate. Top with goat cheese, almonds, crumbled bacon, tomato and sliced chicken.
Serve with a chilled Riesling and fresh, crusty bread.