Method

In blender, purée 1/2 cup fresh raspberries with 2 tbsp each balsamic vinegar, olive oil and fresh basil leaves, 1 tbsp each lemon juice and maple syrup, and 1 tsp Dijon mustard. Season with salt and pepper. (Make-ahead: Can
be stored in airtight container and refrigerated for up to 2 days.) Makes about 1/2 cup.