Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.

After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.

Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.

Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.

Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.

In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don’t have a blender, you can whisk all of the ingredients together in a bowl vigorously.

Taste the raspberry dressing for flavor and add more honey (or sweetener of choice) until it reaches your desired level of sweetness. I recommend 1 to 3 tablespoons to start out. Add more sea salt if desired.

Use creamy raspberry vinaigrette on your favorite salads!