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Home » Food » Salads » Raspberry Lambic Vinaigrette
Raspberry Lambic Vinaigrette
By Peter Sheppard, The New Fermenting Gourmet

Peter makes this dressing periodically to make a classier dressing for Falcons' meal.

1/2 cup Raspberry Lambic (Framboise)
2 tsp whole grained Mustard
1 tspPete's Moroccan Spice Blend
2-3 TbspExtra Virgin Olive Oil
dashRaspberry Vinegar
frozen Raspberries, thawed


Combine the lambic, mustard, vinegar and seasoning in a bowl and stir with a spoon until well combined.

Let stand for 5 minutes for flavors to take.

Add the olive oil in a thin stream stirring - not whisking - to incorporate the oil slightly into the lambic. The idea here is not to over beat the dressing but to blend it slightly. The dressing will further mix together as you toss the salad. It's really okay if this dressing separates, just stir it slightly before adding it to the salad, the tossing will do the rest of the work!

And, don't forget the raspberries!

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.