• 1 1/4 c. fresh raspberries or frozen, thawed
• 1/4 c. Strawberry Balsamic Vinegar
• 3/4 c. Meyer Lemon Olive Oil
• 2 tsp. Amora Dijon Mustard
• 1/4 c. honey
• 3 Tbs. water
• 1 tsp. Himalayan Sea Salt (fine)
• 1/4 tsp. black pepper
• 1/4 tsp. granulated onion powder

Preparation: Place all ingredients into a blender except the olive oil. Blend; while blender is going, slowly drizzle all of the olive oil into the strawberry mixture. Store in an airtight container in the re- frigerator for up to a week. Whisk before using. ** Try this summer salad vinaigrette with mixed greens, crumbled bleu or feta cheese, toasted walnuts and fresh strawberries.