This is a very versatile vinaigrette recipe to have on hand this time of year as it works well with just about any berry.
Crush 1/4 cup of your berry of choice in a bowl.
1 oz honey
1/4 c white wine vinegar
chopped basil (to taste)
pinch of salt
Whisk all together and then slowly drizzle in walnut oil until you reach your preferred consistency. I usually use about 1 oz of oil but I do not like a lot of oil in my vinaigrette so you may want a bit more. While walnut oil will give you the best flavor you can certainly use a mild olive oil or grapeseed oil.
This well keep for several days in the fridge, just blend well before adding to your salad.