Raspberry Vinaigrette

Ingredients

• 100 gram raspberries
• 60 millilitre red wine vinegar
• 150 millilitre olive oil
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper

Instructions

1. 1Crush the raspberries in a bowl with a fork until they collapse into a rough purée.
2. 2Stir in the vinegar and leave for 5 minutes so the fruit gives up its colour.
3. 3Push the mixture through a fine sieve into a jar, pressing firmly on the solids, and discard the seeds.
4. 4Add the honey, dijon, salt and pepper and shake to combine.
5. 5Pour in the olive oil and shake hard for 30 seconds until it turns a pale rose colour.
6. 6Keep in the fridge for up to 5 days. Frozen raspberries work just as well — thaw them first.