Mango Raspberry Vinaigrette

Ingredients:

•  1/2 cup fresh raspberries
• 1 mango (peeled, pitted, and diced)
• 1/2 tablespoon sugar
• 1/3 cup Cascadian Wild Raspberry Balsamic
• 2 tablespoons  Extra Virgin Olive Oil
• 1/2 tablespoon  Medway or Franklin Local honey
• 1/4 teaspoon Himalayan salt

Directions:

1. Place 1/2 cup fresh raspberries and 1 diced mango in a bowl. Sprinkle with 1/2 tablespoon sugar and set aside.
2. In a blender or food processor, place 1/3 cup balsamic vinegar, 1/2 tablespoon honey, and 1/4 teaspoon salt. Pulse to combine.
3. Slowly add in 2 tablespoons of olive oil until the mixture is combined.
4. Add the fruit to the blender or food processor and pulse to combine well. Using a good blender or a food processor will take care of the raspberry seeds, but you can strain it through a fine mesh strainer if needed.
5. Cover and chill until ready to use. Enjoy!