Heidi’s Raspberry Red Chile Ginger Vinaigrette

By November 8, 2017 September 11th, 2019 No Comments
One of our favorite vinaigrettes with Heidi’s Raspberry Red Chile Ginger Jam.


1 small shallot
1 tbsp Heidi’s Raspberry Red Chile Ginger Jam
2 tsp Champagne Vinegar
1/2 tsp Valley Garlic Oil
 3 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste


Finely mince shallot
In a small bowl add all ingredients except oil.
Whisk well. 
Slowly incorporate oil, and whisk until well combined.
Add more salt, if desired.

This can be used as a vinaigrette for a salad OR as a marinade for your favorite meat.

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