Raspberry Vinaigrette

• 1 ½ cups raspberries
• 1 T raw apple cider vinegar
• 1/3 cup water
• 1 T honey
• 3 T olive oil
• 1 clove garlic, peeled
• 1/2 tsp salt
• 1 pinch black pepper
• 1 T fresh basil, minced or 1 tsp dried

Blend berries, vinegar and water together and pour through a nut milk bag or sieve to remove most of the little seeds. Combine and whisk in remaining ingredients until emulsified..  Dress salad greens and enjoy. The vinaigrette will keep for about a week, refrigerated.