Back on the blogging wagon, hopefully to stay!
Tonight we are going to have one of our favorite meals. BBQ pork tenderloin with pear salad dressed with raspberry vinaigrette and candied walnuts.
The pork was marinated in a nice chardonnay marinade, great stuff even if it was from a bottle!
Here is how to make the dressing, the star of the show.
2/3 Cup Raspberry Vinegar
3/4 Cup Olive Oil
1/4 teaspoon Garlic Salt
1 Tablespoon Dill Weed
2 1/2 Tablespoon Dijon Mustard
Blend and store in frig in glass bottle.