6 ounces fresh raspberries, washed (or frozen and thawed)
1 shallot, chopped fine
2 tablespoons freshly squeezed lemon juice
2 tablespoons raspberry balsamic vinegar (regular balsamic or red wine vinegar works great, too)
1 tablespoon whole-grain or Dijon mustard
1 tablespoon honey (or maple syrup)
1/2 cup Terra Delyssa Organic Extra Virgin Olive Oil
salt and pepper, to taste
Add the raspberries, shallot, lemon juice, vinegar, mustard, and honey to your high-speed blender. Blend until smooth, then with the blender speed on low, in a slow steady stream drizzle in the Terra Delyssa Organic Extra Virgin Olive Oil. Blend until smooth and creamy. Season with salt and pepper, to taste.
This vinaigrette will keep in the fridge, in a sealed container for up to two weeks.