In a food processor or small blender, combine the fresh raspberries, honey, balsamic vinegar, raspberry champagne vinegar and minced garlic. Blend until smooth.

While the blender or food processor is running, gradually drizzle in the extra-virgin olive oil until the vinaigrette is emulsified and well combined.

Taste the vinaigrette and season with salt and pepper to your preference. Adjust the sweetness or acidity by adding more honey or balsamic vinegar, if needed.

Transfer the raspberry vinaigrette to a jar or airtight container. Store the vinaigrette in the refrigerator for up to a week. Before using, give it a good shake to reunite the ingredients as separation is normal.