An exciting dressing using raspberry vinegar, this is truly a product of Perthshire. With a subtle, fruity taste, it is sensational with salmon or smoked fish, mussels or chicken as well as salads or with pasta. On a cold winter's night this works amazingly well with a shoulder of slow roasted with garlic and rosemary. Then simply carve and drizzle with this dressing to lift the dish to a whole new level. Or pan roast some scallops and see how the sweetness of the fish works with the sharpness and acidity of the raspberry and the hint of fire from the black pepper.
1 litre bottle