Red Raspberry Vinaigrette
Serve with mixed greens, goat or gorgonzola cheese, nuts, and sliced apples and pears. Mmmmm.
1 small shallot, diced
1.5 Teaspoons sugar or honey
1/2 - 3/4 Cup olive oil (to taste)
4 - 5 Tablespoons raspberry-flavored vinegar
salt and black pepper
1.5 Tablespoons Dijon mustard
Combine all ingredients except oil. Slowly add oil, whisking the entire time until all is blended. Alternatively, combine all the ingredients in a blender, slowly adding the oil through the top until it is incorporated. Season to taste.

From the kitchen of Emily Kleiber