2 tablespoons (30 ml) raspberry vinegar

2 teaspoons (10 ml) Dijon mustard

1/2 cup (125 ml) extra virgin olive oil

2 tablespoons (30 ml) green onions, chopped

3 tablespoons (45 ml) mixed fresh herbs (tarragon, parsley, basil)

1/2 teaspoon (2.5 ml) pink peppercorn, crushed

Salt

In a bowl, whisk together the vinegar and mustard. Gradually add the oil in a stream. Add the shallots and herbs. Season with salt and pepper.

Serve on a baby lettuce salad, topped with warm shredded duck confit and fresh raspberries.

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