6ounces(1 ½ cups) raspberriesfresh OR frozen and thawed
½cupextra-virgin olive oilor another light, neutral oil
3tablespoonsred wine vinegar
1tablespoonfreshly-squeezed lemon juice
1 to 2tablespoonshoneymore or less, to taste, depending on sweetness of berries
¼ to ½teaspoonsaltstart with ¼ teaspoon, taste, and add an additional ⅛ teaspoon at a time until the flavors pop...¼ + ⅛ teaspoon was perfect for me
Freshly-ground black pepperto taste
Add raspberries, olive oil, vinegar, lemon juice, honey, garlic powder, salt, and pepper to mini food processor (or full-sized food processor or blender). Process for 1 minute or until all ingredients are smooth and fully pureed. Taste and adjust honey and/or salt, if necessary. If you prefer (it probably won't be necessary), strain vinaigrette through a fine mesh sieve. Serve immediately or store in a tightly-sealed container in the refrigerator for up to 10 days.
You may substitute white wine vinegar, champagne vinegar, or even raspberry vinegar (if you have it) for the red wine vinegar.