• 1 1/2 cups raspberries, fresh or frozen*
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 small shallot, diced
• 1 tsp Dijon mustard
• 1/4 tsp salt
• pepper (to taste)

Add all ingredients to a food processor and blend for 30 seconds or until smooth.

*Can substitute with strawberries