1/3 cup raspberries
2 Tbsp Raspberry Balsamic Vinegar
½-1 Tbsp honey, to taste
2 Tbsp Eureka Lemon Extra Virgin Olive Oil
Salt and pepper to taste
Garnish, if desired, with extra raspberries, toasted almonds, or shelled toasted pepitas
Using a wooden spoon, push the raspberries through a strainer to puree. You should have about 1 ½ Tbsp raspberry puree. Discard the seeds.
Add the Raspberry Balsamic Vinegar and honey to taste. Whisk in the Eureka Lemon Extra Virgin Olive Oil. Season with salt and pepper to taste.