Happy Friday, friends! I am still away on a little anniversary getaway with my husband. We’re in Palm Springs soaking up all of the desert goodness, celebrating 9 years of marriage and 13 years since our first blind date. We try for a vacation every year for our anniversary, it’s so important for us to stop the clock, step out from our busy lives and just celebrate each other for a few days. Especially since we both work from home, going away is a really nice opportunity to just be with each other, without the distractions of our work and life. We get to relax, talk, reminisce and most excitingly, nap in the middle of the day, just because we can.

I think one of the (many) things I love most about our love, is that Mark still has the ability to surprise me, even after all of these years. He’s always keeping me guessing and on my toes and he is always willing to try something I made, just to support me.

I made this dressing on a whim a while back, I was hosting an event, I taught a yoga class and served lunch afterward. I wanted to serve up something bright and seasonal so I created a beautiful spring salad and whipped up this vibrant Raspberry Vinaigrette to compliment it. When it came time to test it, I also asked Mark his opinion, fully expecting him to turn his nose up. He can be funny about fruit and savory (though truthfully, so can I, if it isn’t done right). Surprisingly he not only loved it, but he has asked for it again several times since.

This sweet and tart dressing has now become my go-to when entertaining, lately. Not only is it incredibly delicious and so unique, but it’s also absolutely beautiful. A show stopper when you serve it up to a group. That vibrant hue of the berries is stunning, especially over top a gorgeous seasonal green salad.

I love it over a Spring-inspired baby greens salad, I like to add blanched peas or asparagus to the salad, I love adding vibrant watermelon radishes, a handful of fresh raspberries, a scoop or two of sprouted grains, plus thinly sliced chives are always great for topping. Additionally, this dressing pairs beautiful if you want to add a cheese to the salad, blue cheese, feta cheese or even goat cheese, all perfectly suited to the sweet tartness. It also nicely suits grilled chicken or shrimp added to the salad, too.

[print_this]Raspberry Vinaigrette {gluten-free, paleo, vegan-option}

• 6 ounces fresh raspberries, washed (or frozen and thawed)
• 1 shallot, chopped fine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons raspberry balsamic vinegar (regular balsamic or red wine vinegar works great, too)
• 1 tablespoon whole grain or Dijon mustard
• 1 tablespoon honey (or maple syrup)
• 1/2 cup Terra Delyssa Organic Extra Virgin Olive Oil
• salt and pepper, to taste

Add the raspberries, shallot, lemon juice, vinegar, mustard and honey to your high speed blender. Blend until smooth, then with the blender speed on low, in a slow steady stream drizzle in the olive oil. Blend until smooth and creamy. Season with salt and pepper, to taste.

This vinaigrette will keep in the fridge, in a sealed container for up to two weeks.

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