Add all ingredients to a blender or food processor and mix until smooth and creamy.
2 cups fresh raspberries, ½ cup extra virgin olive oil, ½ cup water, ¼ cup red wine vinegar, 2 tablespoons shallots, 1 tablespoon honey, 1 tablespoon garlic cloves, Salt and pepper
Pour through a mesh sieve to remove seeds if desired. Refrigerate in a jar or other sealed container for up to 7 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 2 tablespoons of the raspberry vinaigrette. Actual calories will vary.The salad dressing can be stored in your fridge in a sealed container for up to 7 days (depending on freshness of raspberries).