A salad that turned out to be perfect for a hot summer day; the raspberry vinegar that was made so easily with some fresh berries and white vinegar is combined with walnut oil for a lightly sweet and fruity dressing.
- Carrots, peeled and shredded
- Walnuts, toasted in a 300F oven for 15 minutes
- Eggs, hard-boiled
- Raspberry vinaigrette: one part raspberry vinegar, three parts walnut oil, a dash of green peppercorns
- For a raspberry vinegar recipe, click here.