1 1/2 cups raspberries, fresh or frozen
1 tsp Dijon mustard
1/2 cup Verbena Raspberry olive oil
1/4 tsp salt
1/4 cup red wine vinegar
pepper, to taste
1 small shallot, diced (about 2 tbsp)
Add all ingredients to a food processor and blend for 30 seconds.
Use right away or store in a jar with an air-tight seal
*You can store this raspberry vinaigrette for up to a week in the fridge.