Zesty Raspberry Vinaigrette Dressing

We are always looking for a good salad dressing. This recipe is adapted from Rhonda on page 104 of What Do Raw Fooders Eat, Volume 2

Zesty Raspberry Vinaigrette Dressing

Puree in food processor or blender:
¾ cup fresh or frozen raspberries (we used blueberries because we didn't have raspberries)
3 tablespoons apple cider vinegar
½ cup apple juice
¼ cup extra virgin olive oil (we used flax oil)
¼ cup raw unfiltered honey (or other sweetener, we used maple syrup)
1 garlic clove
¾ teaspoon dried oregano
pinch of cayenne pepper
1 Tablespoon Dijon mustard (optional)
¾ teaspoon unrefined sea salt (optional)