- 1 whole iceberg lettuce
- 300gs grape or cherry tomatoes
- 200ml extra virgin olive oil
- 50 ml red wine vinegar
- 2 tablespoons St. Dalfour Raspberry fruit spread
- Salt & pepper
Wash the lettuce and tomatoes. Cut the tomatoes in half.
In a mixing bowl first add the vinegar then slowly drizzle in the oil while whisking.
The mixture should emulsify and become creamy. Once you have added all the oil, vigorously whisk in the St. Dalfour Raspberry fruit spread, a pinch of salt and pepper.
Toss this vinaigrette through the lettuce and tomatoes and enjoy as a fresh summer entrée or main dish accompaniment.