INGREDIENTS:

½ Pint Fresh Raspberries; washed
½ Cup Balsamic Vinegar
2 tsp. Dijon Mustard
1 ½ Cups Grapeseed Oil
2 tsp. Brown Sugar
2 tsp. Caramelized Shallots; chopped
Salt and Pepper to taste

DIRECTIONS:

1. Combine the raspberries with the vinegar and puree with a hand blender. Add the dijon mustard, shallots and brown sugar and blend again.
2. Now with the blender going pour in the oil in a slow steady stream until nice and emulsified. Season to taste and serve.