Serves 4
Ingredients
4 teaspoons red wine vinegar
1 tablespoon raspberry fruit jam
1/2 shallot, minced
1/4 teaspoon fine Himalayan rock salt
1/8 teaspoon freshly ground black pepper
1 tablespoon walnut oil
6 lightly packed cups of mixed lettuce, torn into bite size pieces
1 cup fresh gooseberries
1/3 cup walnuts, halved, toasted and coarsely chopped
1/2 wheel camembert cheese
Method
In a large bowl, whisk together the vinegar, jam, shallot, salt, pepper and 1 tablespoon of filtered water. Whisk in the walnut oil until dressing thickens slightly. Add lettuce and gooseberries and toss to coat. Spread over a platter and top with walnuts and cheese.
