1. In medium saucepan, simmer raspberries and water over medium heat for about 10 minutes until thickened—letting little hands stir occasionally.

2. Purée until smooth.

3. If you like a smooth dressing, strain with mesh strainer (we skip this step and enjoy the texture of the seeds), then return to blender.

4.

Add lemon juice, vinegar, mustard, and pepper and pulse to combine.

5. Slowly add olive oil to purée until completely emulsified.

6.

Transfer to an airtight container and keep up to several weeks; keep chilled up to several months.