6 ounces raspberries
1 tablespoon water
1 tablespoon sugar
2 Tlb. shallot or red onion
1/2 cup olive oil
1/4 cup Red Wine Vinegar
1 tablespoon sour cream
Pinch of salt
Instructions
In a small saucepan combine the fresh or frozen raspberries, water, and sugar over medium heat. Bring to a low boil can cook for 3 minutes breaking up raspberries with a spatula as they cook.
Remove from heat and allow to fully cool (approximately 15 minutes).
Using an emulsion blender to puree until smooth or a stand blender.
Add all remaining ingredients and the raspberry puree and mix until well blended
Pour over salad and enjoy!
Store left over dressing in an airtight container in the fridge for 4-5 days.
**Recipe can be doubled.
