Red Berry Vinaigrette

1 cup fresh raspberries, preferably organic
3 medium strawberries, preferably organic, hulled and quartered
1 Tbsp lemon juice
1 tsp ground mustard
1 Tbsp pure maple syrup, preferably Grade B
2 T paleo oil
Kosher salt, to taste (about 1/2 tsp)

Place raspberries and strawberries in a mini food processor or blender. Process/blend until puréed.

Add in the lemon juice, mustard, and maple syrup. Process/blend until well-mixed.

With the motor still running, stream in the oil and process/blend until emulsified.

Season to taste with salt.

Store in an air-tight container in the refrigerator for up to 1 week.

Adapted from: Healthy Food For Living