Rinse the fresh raspberries under cool water. Pat them dry with a paper towel and place them in a blender or food processor.

Add the red wine vinegar, minced garlic, and honey to the blender with the raspberries. Blend on high speed until the mixture is smooth.

While blending, gradually add the olive oil in a slow stream to help emulsify the vinaigrette until it is well combined, creamy, and luscious.

Once blended, taste the vinaigrette and season with salt and pepper to your preference. Blend for a few additional seconds to incorporate.

Pour the vinaigrette into a serving container and use it immediately or store it in the refrigerator.