Raspberry Vinaigrette

The restaurant uses this on their dinner salad, a mix of greens, tomatoes, bell peppers and blue corn tortilla strips.

Makes About 3/4 Cup

1/3-cup raspberry preserves
1/4-cup vegetable oil
4-teaspoons rice vinegar
4-teaspoons cider vinegar
1-tablespoon dry white wine
1-teaspoon coarse-grained mustard

Place preserves in medium bowl. Gradually whisk in oil. Stir in rice vinegar, cider vinegar, wine and mustard. Season to taste with salt and pepper.