1Push raspberries through a wire strainer to puree, using a wooden spoon.
2In a medium bowl, whisk together 2 Tbsp. of the raspberry puree, lemon juice, vinegar, and sugar.
3In a slow but steady stream, whisk in olive oil until emulsified and smooth.
4Season with salt and pepper.
5Vinaigrette can be made 1 day ahead and stored in an airtight container in the refrigerator.
Naturally Good Berries, a cookbook from the Ontario Berry Growers Association