Combine raspberries, honey, thyme and 1 tsp kosher salt in a non-reactive bowl; toss, cover with plastic wrap and allow to macerate for 30 minutes. Crush the fruit with the back of a fork. Whisk in the balsamic and sherry, then cover for 10 minutes longer. Pass through a fine meshed strainer to remove seeds if desired. Whisk in the lecithin and olive oil. Adjust seasoning and acidity, then transfer to a mason jar. Shake to emulsify before serving.
Store refrigerated for up to five days. Allow the vinaigrette to come to room temperature and shake again to combine before every use.
Drizzle this vinaigrette over arugula, lettuce or your choice of greens, topped with an assortment of accoutrements. Our favorite ingredients include crumbled Humboldt Fog cheese, fresh raspberries, sliced Asian pears, sunflower seeds and puffed buckwheat.