What a beautiful dressing this makes for salads, particularly salads that contain berries. I used it on the easy Mixed Young Lettuces with Blueberries, Gorganzola, Candied Pecans, and Pancetta.
The dressing starts with a base of fresh raspberry puree. Simply blitz the fresh berries in the blender and then press the puree through a fine mesh strainer with a spatula or the back of spoon. I used two types of vinegar in this dressing, white balsamic and red wine vinegar. A raspberry infused vinegar could be used in place of either one of the vinegars.
As for the oil, I used walnut oil. It has a such a nice, light flavor. If you have grape seed oil, that would very well, too. If you don’t have either one of these oils, use a neutral flavored oil of your choice. My best recommendation is to NOT use a strongly flavored olive oil. I think that it would detract from the raspberry flavor.