Raspberry Vinaigrette

Instructions

1. Add raspberries and vinegar to a blender. Blend until smooth.
2. Strain through a fine mesh sieve to remove seeds. Press to extract all liquid.
3. Return raspberry mixture to blender. Add honey, mustard, salt, and pepper.
4. With blender running, slowly drizzle in olive oil until emulsified.
5. Taste and adjust sweetness or seasoning as needed.
6. Store in refrigerator for up to 1 week. Shake before using.