Great for sunny salads or brightening up grey day suppers. Or just as it is. Minty.
Very summery dressing that just makes the best partner for duck: slash a duck breast, pour over the Raspberry and Mint and marinate for 30 mins; cook the breast in a very hot pan, slice thickly and plop over a dressed salad – simple. Lovely on a summers day to banish the grey of winter: Great on a grey day to remind you of summer…
Ingredients: Extra Virgin Olive Oil, Rapeseed Oil, Red Grape Vinegar (SULPHITES) 14%, Honey, White Grape Vinegar (SULPHITES), Raspberry Puree 7%, Mint 5%, Salt
Nutritional Information Per 100g: Energy (KJ) 2031, Energy (KCal) 492, Fat: 50g, of which saturates 5g, Carbohydrates 10g, of which sugars 10g, Protein 0g, Salt 2g.
From our resident Chef, Brett Sutton of famed gastropub The White Post
"Fruity, minty and zany … what's not to love?! Naturally you would think of this as a summer ingredient and, yes, it works perfectly drizzled over a summer salad of tomatoes, basil & mozzarella.
"But this dressing in place of a coulis on a lemon tart with a salad of raspberries really takes it to new heights. Drizzled over vanilla ice cream or to marinate strawberries or a starter dish of chilled watermelon salad with air-dried ham.
"Adding a little feta with a dash of this dressing brings the whole dish to life — think crab salad or lobster cocktail. For both savouries and puddings this ticks boxes in so many ways."
Glass Bottle (290g), Steel Lid (5g)
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