- ¼ cup; Leblanc Raspberry Vinegar
- ½ cup ; Leblanc Hazelnut Oil
- 2 cups mesclun salad mix
- ½ cup; heirloom cherry tomatoes
- ½ cup; hazelnuts, toasted (optional)
- ½ 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.