Rinse raspberries and lightly pat dry with a clean kitchen towel or paper towels (try these bamboo paper towels for a more sustainable option!) to soak up the water.
6 ounces raspberries
Add the raspberries, olive oil, honey, and vinegar to a blender or food processor and blend on high until smooth and frothy.
½ cup olive oil, ¼ cup honey, ¼ cup sherry vinegar
Store in a glass container in the refrigerator for up to 1 week until ready to serve!
Notes
You can use either fresh or frozen raspberries in this recipe. If you're using frozen, it's best to thaw them first!