- 6 to 8 oz fresh or frozen raspberries (fresh is fine but you may want to freeze your berries first as freezing helps them release their juices)
- 1 T red wine vinegar
- ½ to 1 t honey
- Pinch of salt
- Black pepper to taste
- 5 T extra virgin olive oil
Wash berries and place in fine mesh strainer. Mash the berries, pushing the fruit through the strainer into a glass measuring cup until you have about ½ cup of raspberry juice and seedless puree. Discard what is left in the strainer.
Add vinegar, ½ t honey, salt, and pepper. Whisk in the olive oil. Taste. Add more honey, salt, and/or pepper to taste.
Keeps in the refrigerator for about a week.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.