This zesty vinaigrette highlights the flavour of raspberries in contrast to the nutty warmth of Le Blanc Hazelnut oil. The ruby-coloured vinegar is made from the juice of fresh raspberries which is blended into white wine vinegar, then aged in oak barrels. Dress your favourite greens, add some heirloom tomatoes, along with some fresh hazelnuts and enjoy the flavours of Spring!
- 1/4 cup Leblanc Raspberry Vinegar
- 1/2 cup Leblanc Hazelnut Oil
- 2 cups mesclun salad mix
- 1/2 cup heirloom cherry tomatoes
- 1/2 cup hazelnuts toasted (optional)
- 1/2 red onion sliced
- Tasman Sea Salt
- black pepper
Combine vinegar and hazelnut oil in a small mixing bowl. Whisk to combine until a smooth emulation forms, season to taste with salt & pepper.
In a serving bowl, layer the greens, tomatoes, red onion and hazelnuts. Drizzle vinaigrette generously over the top and add a little more seasoning if required before serving.