Classic Raspberry Vinaigrette
 With all the flavours of summer, this dressing is sure to be a hit in your home.

60ml raspberry vinegar
35-40g fresh or frozen raspberries
85g honey
20g fresh basil leaves, roughly chopped
177g extra-virgin olive oil

Combine first four ingredients in a blender and process until smooth. With the motor on, add olive oil in a slow steady stream, blending until dressing is smooth. Toss with mixed greens and serve at room temperature. Store, covered, in the refrigerator. Yields about 250ml.