Perfect for any salad
Push raspberries through a wire strainer to puree, using a wooden spoon.
In a medium bowl, whisk together 2 Tbsp. of the raspberry puree, lemon juice, vinegar, and sugar.
In a slow but steady stream, whisk in olive oil until emulsified and smooth.
Season with salt and pepper.
Vinaigrette can be made 1 day ahead and stored in an airtight container in the refrigerator.