1tablespoonapple cider vinegaror white wine vinegar
6tablespoonsextra virgin olive oilmild
fine sea salt and freshly ground black pepper
Instructions
Blend the raspberries in a small blender or with an immersion blender. You can crush them with a fork as well, but the dressing will be less smooth. If desired, pass the blended raspberries through a fine-mesh sieve to remove all the seeds.1 cup fresh raspberries/ 125 g
Add ingredients: Return them to the blender or mixing bowl and add honey, mustard, vinegar, salt, and pepper. Blend again until smooth. 1-2 tablespoons clear honey + ½ teaspoon Dijon mustard + 1 tablespoon apple cider vinegar
Slowly add the olive oil and blend until the vinaigrette emulsifies. Adjust the taste with honey (if necessary), salt, and pepper. 6 tablespoons extra virgin olive oil + fine sea salt and freshly ground black pepper
Notes
Frozen raspberries (defrosted) are fine as well. However, adjust the amount of honey accordingly, as frozen raspberries are usually less sweet.