Raspberry Vinaigrette

Ingredients6 ounces fresh raspberries, washed (or frozen and thawed)1 shallot, chopped fine2 tablespoons freshly squeezed lemon juice2 tablespoons raspberry balsamic vinegar (regular balsamic or red wine vinegar works great, too)1 tablespoon whole-grain or Dijon mustard1 tablespoon honey (or maple syrup)1/2 cup Terra Delyssa Organic Extra Virgin Olive Oilsalt and pepper, to taste InstructionsAdd 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. STORE