a dressing i use on salads that adds a new twist on flavors, this recipe you can substitute the type of berry or even a fruit or the type /style of mustard. i have even experimented with this without the olive oil as a raspberry dressing for a chicken or turkey sandwich

Raspberry balsamic dressing
6 ounces fresh raspberries, washed (or frozen and thawed)
1 shallot, chopped fine
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar or red wine vinegar works great, too
1 tablespoon whole grain or Dijon mustard
1 tablespoon honey (or maple syrup)
1/2 cup Extra Virgin Olive Oil
salt and pepper, to taste

Add the raspberries, shallot, lemon juice, vinegar, mustard and honey to your high speed blender.
Blend until smooth, then with the blender speed on low, in a slow steady stream drizzle in the olive oil.
Continue until smooth and creamy. Season with salt and pepper, to taste.
This vinaigrette will keep in the fridge, in a sealed container for up to two weeks

these are simple mustards and can be used as a base for a variety of berries - mustards - or spices these can be used for sandwiches or a glaze and if feel like a bit of oil for a dressing
1/2 cup honey
2 1/2 tablespoons red raspberry jam
1/2 cup spicy brown mustard
1 tablespoons mustard seeds coarse ground
1 teaspoon apple cider vinegar
salt pepper to taste

1/4 c honey
1/4 c spicy brown mustard
1 1/2 tbls red raspberry preserves
1 to 1 1/2 teaspoon mustard seed coarse ground
1 garlic clove, minced
1 to 2 teaspoon chili powder or to taste
salt pepper to taste