Almond Raspberry Vinaigrette - cooking recipe

Ingredients

1/2 cup almond oil (read *NOTE) or 1/2 cup vegetable oil (read *NOTE)
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons toasted almonds, toasted then ground (read *NOTE)
2 tablespoons seedless raspberry jam
1 teaspoon Dijon mustard
1/8 teaspoon thyme, crushed to release flavor (I used 1/2 teaspoon fresh lemon thyme)
salt, to taste
pepper, to taste

Preparation

*NOTE: I used a combination of 1/4 cup almond oil and 1/4 cup canola oil (or any neutral oil of your prefernce.) Can also substitute almond meal for the whole almonds. Watch {{carefully}} while toasting and avoid burning!
Combine all ingredients in small, non-reactive bowl.
Using a hand held immersion blender, blend until smooth. Best prepared 1 hour in advance to allow ingredients to marinate.