Raspberry Salad Dressing

This recipe is a refreshing topper to any summer salad. Raspberries contain antioxidants and are virtually fat free.

2 cups fresh or frozen raspberries
2 teaspoons Dijon mustard or grain mustard
12 tablespoons balsamic vinegar, or to taste
1 tablespoon finely chopped fresh herbs, such as thyme or rosemary (optional)
12 teaspoons maple syrup, or to taste
salt, to taste
black pepper, to taste

Purée raspberries in a food processor or blender. Remove and place in a bowl. Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.

Store leftovers in a covered dish and refrigerate for 2 to 3 days.