Shake well before using.
Unlock the cap by forcing a little during the first use.
The vinegar is ready for use.
Tomato Avocado Salad with Goat Cheese
*recipe adapted from borges-cds.fr
3 beefsteak tomatoes
1 goat cheese
For the vinaigrette
1/2 cup olive oil
1/2 cup frozen raspberries
1/4 cup raspberry wine vinegar
1 tsp dijon mustard
salt and pepper
Wash, remove the core and cut the tomatoes into slices and remove the seeds.
Cut the avocados in half and remove the kernel then cut into smaller slices.
Pour lemon juice so that they do not darken.
Cut the goat cheese into cubes.
Wash and chop the basil.
For the vinaigrette:
Combine all ingredients in a bowl.
Pour over the salad.
Serve and enjoy!
Wine vinegar, raspberry aroma (sugar, aroma, dye) and metabiSULFITE potassium preservative.
*Allergen information: may contain sulfites.
Store at room temperature unopened.
Store in a cool dry place once opened.
Note: light particules might appear, which is natural and does not in any way vary its taste and quality.
Shelf life: 2-3 years when stored properly