1 In small bowl, whisk together the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper.
2 Add the raspberries and crush them to a rough purée with a spoon or your whisk.
3 Slowly whisk in the oil until the dressing is creamy and blended.
4 Taste and adjust seasonings.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 351 (95%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 60.4mg||2 %|
|Potassium 47.6mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.1g|
|Protein 0.5g||1 %|
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Calories per serving: 371
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