Here's the Raspberry Vinaigrette recipe I served with the Asiago Crisped Spinach and Raspberry Salad. I used some raspberries that we picked up from the farmer's market and it was so fresh and sweet tasting. Went great with the spinach and cheese crisps!
1 1/3 c. fresh raspberries or thawed frozen unsweetened raspberries
1/3 c. chicken broth
2 T. sugar
1 T. cider vinegar
2 1/2 t. olive or canola oil
2 t. Dijon mustard
mixed salad greens or spinach
Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.
Kathie's Note: I made this dressing by throwing everything into my blender and then straining out the seeds at the end. (It's amazing how many little seeds are in raspberries!)