In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).
Store, covered, in the refrigerator. Serve at room temperature.
Yields approximately 2 cups,
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
* When buying fresh raspberries, select unblemished berries that are in dry and unstained containers. Raspberries should be stored unwashed and uncovered in the refrigerator.
Raspberry Vinaigrette Recipe: https://whatscookingamerica.net/Salad/RaspberryVinaig.htm