Sweet & sour raspberry & nut dressing
From Andreas Lindberg - head chef at Mudbrick Vineyard and Restaurants
3 tablespoons of Dijon mustard
1 tablespoon of salt
A pinch of white pepper
200mls of red wine
100mls of raspberry vinegar
1 1/2 cups of olive oil
1/2 cup of peanut oil
1. In a bowl, whisk together Dijon, salt and pepper until the salt has dissolved.
2. Add the wine and vinegar.
3. Slowly add oil, whisking continuously.