Ingredients
- 1/4 cup hazelnut oil
- 1/4 cup soy bean oil
- 2 garlic cloves minced
- 1 round palm sugar, grated
- 4 tablespoons raspberry vinegar
- 2 tablespoons balsamic reduction
- 4 tablespoons mint leaves, chopped
- 4 tablespoons parsley, chopped
- 1 cup toasted hazelnuts, chopped coarsely
- Seasonings
Method
Mix all ingredients in a bowl. Refrigerate for a couple of hours. Use with any protein or over a nice fresh salad.
Thanks to Uncle Joe’s from Marlborough and Laurence Purser, award winning chef