Raspberry Vinaigrette

INGREDIENTS:

• 1 1/2 cups raspberries, fresh or frozen

• 1 tsp Dijon mustard

• 1/2 cup Verbena Raspberry olive oil

• 1/4 tsp salt

• 1/4 cup red wine vinegar

• pepper, to taste

• 1 small shallot, diced (about 2 tbsp)

DIRECTIONS:

1. Add all ingredients to a food processor and blend for 30 seconds.

2. Use right away or store in a jar with an air-tight seal

*You can store this raspberry vinaigrette for up to a week in the fridge.