Instructions: Using a wooden spoon, push raspberries through a handheld wire strainer to puree.

In a medium bowl, whisk together 2 tablespoons of the raspberry puree, lemon juice, vinegar, and sugar.

In a slow but steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Vinaigrette can be made 1 day in advance and stored in an airtight container in the refrigerator.

Makes about 3/4 cup.

Yield: 3/4 cup

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