FOR THE VINAIGRETTE
1. In a bowl mix the raspberry pulp vinegar with pepper and mustard.
2. Pour the olive oil in a drizzle while whisking as you go.
Adjust the seasoning if necessary .
FOR THE SALAD
3. Rinse the nectarines and cut them into thin slices.
4. Cut the mozzarella balls in half, do the same with the cherry tomatoes.
5. On a flat plate, arrange the nectarine strips, mozzarella halves and cherry tomatoes harmoniously.
6. Arrange the raspberries and fresh basilic leaves. Season with crushed pink berries and raspberry vinaigrette.
7. Serve immediately.
SUMMER SALAD, RASBERRY PULP VINEGAR VINAIGRETTE
FOR 4 PEOPLE
PREPARATION: 15 MIN.
• 2 Tbs Popol's raspberry pulp vinegar
• Popol's paper of Madagascar
• 1 Tsp Popol's traditional mustard
• 6 Tbs Popol's olive oil
• 4 nectarines
• 250 g mozzarella balls
• 200 g cherry tomatoes
• 1 raspberry tray
• 1 fresh basilic
• 1 Tsp crushed pink berries