1/2 cup raspberry vinegar
1/4 cup fresh raspberries when in season or frozen
1/4 cup honey
3/4 cup extra-virgin olive oil
Combine raspberry vinegar, raspberries, and honey in a food processor, process until well blended. With the motor running, add olive oil in a slow, steady stream, whirling until dressing is smooth.
Recipe yields about 2 cups.
When having a dinner party that includes a salad, use small glass bowls. Place the dressing at the bottom of the bowls and then top with your favorite greens and salad toppings such as sliced strawberries, olives, roasted peppers, slivered almonds, crumbled cheese, to name a few. Place a small plate on top to cover the glass and stack them in the refrigerator. Take out of the fridge 30 minutes before serving. Keeping the vinaigrette at the bottom of the bowls, prevent the salad from getting drenched and soggy.