1/4 cup fresh or frozen raspberries
1/4 cup white wine vinegar (or raspberry vinegar)
1 small shallot, chopped very fine (about 2 tablespoons)
1/2 cup olive oil
Sea salt and freshly ground pepper, to taste
Combine the raspberries with the other ingredients and mix in a blender until smooth. Season to taste with salt and pepper.
If using raspberry vinegar without fresh berries, combine vinegar and shallot in a bowl. In a slow, steady stream, pour in olive oil while whisking. Season to taste with salt and pepper.
This vinaigrette will keep refrigerated for a few weeks. Whisk to remix the vinaigrette before using.
This recipe has been updated — first published January 2006.