This is one of our favorite salad dressings. I like to use it on a salad that includes baby romaine, goat cheese crumbles, fresh strawberries or raspberries, and sugared almonds. You can reduce the amount of oil in the dressing to about 1/4 cup and it is still good, although a bit more intense.
1 cup frozen raspberries, defrosted
1/3 cup sugar
¼ cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon dry mustard powder
½ tsp salt
½ cup canola oil
1 tablespoon poppy seeds.
Blend the first 6 ingredients (through salt) in a blender or food processor until smooth. With the blender running, gradually add the oil and blend until smooth. Add poppy seeds and blend just enough to combine.
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