Marina’s Raspberry Vinegar Dressing
Marina’s Raspberry Vinegar Dressing
Ingredients
- 2 tablespoons (30 ml) raspberry vinegar
- 2 teaspoons (10 ml) Dijon mustard
- 1/2 cup (125 ml) extra virgin olive oil
- 2 tablespoons (30 ml) green onions, chopped
- 3 tablespoons (45 ml) mixed fresh herbs (tarragon, parsley, basil)
- 1/2 teaspoon (2.5 ml) pink peppercorn, crushed
- Salt
Instructions
- In a bowl, whisk together the vinegar and mustard. Gradually add the oil in a stream. Add the shallots and herbs. Season with salt and pepper.
- Serve on a baby lettuce salad, topped with warm shredded duck confit and fresh raspberries.
Marina’s Raspberry Vinegar Dressing