Source: http://foodpluspolitics.com/2008/05/17/raspberry-vinaigrette/  

1/2 cup mild oil, such as canola or vegetable oil

2 TB honey

1 scant TB Dijon mustard

3 TB red wine vinegar (balsamic works well too)

1 tsp fresh lime juice

salt and pepper to taste

half of 1/2 pint fresh raspberries, about 1/2 cup

Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.

Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.