Raspberry Vinaigrette

Instructions

1. Blend the Base: Add the raspberries, apple cider vinegar, sugar, balsamic vinegar, and lemon juice to a blender. Blend until completely smooth.1 cup raspberries, ¾ cup apple cider vinegar, 2 tsp sugar, 2 tsp balsamic vinegar, 2 tbsp lemon juice
2. Emulsify the Dressing: With the blender running on low speed, slowly drizzle in the olive oil until the vinaigrette becomes smooth and fully emulsified.1 cup extra virgin olive oil
3. Strain the Dressing: Pour the dressing through a fine-mesh strainer, pressing gently with a rubber spatula to remove the raspberry seeds.prepared dressing
4. Chill: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
5. Serve: Shake or stir well before serving.