Golden Raisin And Caper Vinaigrette

Ingredients

• 3 ounces golden raisins
• 4 ½ tablespoons verjuice, preferably sweetened
• 3 ounces drained capers
• ¼ cup olive oil

Preparation

1. Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.