Push berries through a fine mesh strainer into a small bowl, first with a fork to mash them, and then with the back of a large spoon to push all the fruit through. It’s okay If a few seeds squeeze through. This should yield about ½ cup raspberry puree.
Using a fork or a small whisk, whisk in olive oil, red wine vinegar, salt, pepper and honey, if desired. You can also put all the ingredients in a small clean jar with a lid, and shake well.
Taste vinaigrette and season with additional salt and pepper, if needed. Makes ¾ cup.
Store vinaigrette in fridge until ready to use, or for up to one week. The oil may harden a bit in the fridge, so plan to leave it out on the counter for about 30 minutes prior to use. Or you may gently warm it in the microwave (10 seconds should suffice).
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Notes
Frozen raspberries can be substituted for fresh. Thaw them overnight in the refrigerator in a covered container. Proceed with the recipe as directed.
Vegan raspberry vinaigrette: Omit the honey, or substitute agave or maple syrup.
Creamy raspberry dressing: Whisk in 2 tablespoons Greek yogurt or mayonnaise.