One of my favorite salad dressings. I like this vinaigrette with kale, dandelion, pommegranate, roasted beets and ground almonds. Another favorite combination is arugula, roasted beets, pears, mandarin, and roasted walnuts. If you are a vegetarian, grated parmesan is a delightful adition to this salad.

• 10 ounces frozen raspberries, thawed
• 1/4 cup walnut oil
• 3 tbsp fresh lime juice
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• Lime zest and ground white pepper to taste

Press the thawed raspberries through a large sieve into a bowl, and discard the seeds. In a small jar combine the raspberry juice with all the other ingredients, with a good fitting lid, shake well, and store in the refrigerator until use.