Raspberry-Thyme Vinaigrette

• 2 Tbs. white-wine vinegar
• 1 tsp. balsamic vinegar
• 1/2 tsp. chopped fresh thyme (or 1/4 tsp. dried)
• 1/2 tsp. Dijon mustard
• 1/4 tsp. table salt
• 1/8 tsp. freshly ground black pepper
• 6 to 8 fresh or thawed frozen raspberries
• 6 Tbs. good-quality extra-virgin olive oil

In a small bowl, whisk the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper. Add the raspberries and crush them to a rough purée with a spoon or your whisk. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust the seasonings.