- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon sesame oil
- 1 tablespoon raspberry preserves
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- Whisk olive oil, balsamic vinegar, sesame oil, raspberry preserves, salt, onion powder, black pepper, cayenne pepper, and dry mustard in a bowl until thick and smooth.
- Cover bowl with plastic wrap; refrigerate at least 1 hour.