Raspberry Vinaigrette

It’s time to harvest our raspberries and so here I have a quick and easy recipe for you to make the most of your crop.                                                                                                                                                                                                                                                         Grab 2 handfuls of raspberries,        2 tbsp of lemon juice,                     6-8 tbsp. of olive oil,                         1 tbsp whole grain mustard,            White wine vinegar to your taste       A  few sprigs of fresh parsley and blend.                                          Place in a sterilised bottle and put on an air tight lid!                            This yummy dressing can last for several months or 6-8 weeks after opening!