Begin by making the dressing. Place raspberries and honey into a medium bowl and mash together until blended into a pureé. In a medium mason jar, combine the raspberry pureé, balsamic vinegar, olive oil, lemon juice and salt. Place the lid securely on top and shake until fully emulsified. Set aside.
Store in the refrigerator for 5 - 7 days.
Begin by making the dressing. Place raspberries and honey into a medium bowl and mash together until blended into a pureé. In a medium mason jar, combine the raspberry pureé, balsamic vinegar, olive oil, lemon juice and salt. Place the lid securely on top and shake until fully emulsified. Set aside.
Store in the refrigerator for 5 - 7 days.
