Red Wine Vinaigrette

1/2 cup red wine vinegar

3 1/2 tablespoons lemon juice

2 1/2 tablespoons honey

2 teaspoons salt

1/4 teaspoon pepper

1 cup olive oil

Directions:

Blend well with whisk or blender then drizzle over salad.

A good rule of thumb when making vinaigrettes is to use a 1 to 3 ration of vinegar to oil.

Alternative: 

For making a raspberry balsamic vinaigrette simply replace red wine vinegar with balsamic and add a 1/4 -1/2 pint of fresh purred raspberries, plus sugar depending on tartness of raspberries and taste.