Red Berry Vinaigrette
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1 cup fresh raspberries, preferably organic
3 medium strawberries, preferably organic, hulled & 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 pureed.

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