- ¼ cup fresh raspberries
- ½ tablespoon raw honey
- 1 teaspoon minced shallots
- 2 tablespoons raspberry-infused vinegar
- ⅛ teaspoon Himalayan pink salt
- ⅛ teaspoon freshly ground pepper
- ⅛ cup grapeseed oil
Press raspberries through a fine mesh sieve with a large spoon to puree. In a small mixing bowl, whisk together puree, honey and shallots. Add vinegar, salt and pepper and continue whisking until mixture is incorporated. Slowly add oil into raspberry mixture, whisking vigorously until dressing is emulsified.