INGREDIENTS
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1/4 cup raspberry jam/preserves (I like Polaner All Fruit)
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3 to 4 tablespoons organic, unfiltered apple cider vinegar (start with 3 tablespoons and add more to taste)
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2 tablespoons filtered water
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2 tablespoons extra-virgin olive oil
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1 1/2 teaspoons Dijon mustard
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1/4 teaspoon fine sea salt
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⅛ teaspoon ground black pepper
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1/2 small onion, minced