This vinegar will be the ideal companion of your salads of crudeness, of your thawing of ice, or for all your preparations at base cut down (liver, gizzard...).
Raspberry Vinegar Vinaigrette:
- In a bowl, whisk the vinegar and Dijon Pommery® Mustard.
- Add olive oil and the fresh herbs.
- Add in some crushed pink peppercorns and salt.
Beef carpaccio:
- Place the beef fillet in the freezer for 30 minutes.
- Take it out when it is a little stiff.
- Cut out the beef fillet with a long head knife into ultra-thin slices.
- Mix the raspberries, add the vinegar and then the oil. Mix again.
- Arrange the beef slices on the plates, scatter a few pine nuts, drizzle with the raspberry vinegar dressing.
- Add a few beetroot mesclun leaves. Serve well chilled.
