This is the magic match for the Irish superfood salad, but it also works beautifully with the barley and mint salad or the watercress, fig and Serrano ham salad.
Place the diced shallot in a bowl with the fresh raspberries. Using a fork, crush the raspberries into a paste.
Add the raspberry vinegar, rapeseed oil and a squeeze of lemon juice. Whisk until combined.
It’s best to make this just before you serve, but it will keep for a day or two in an airtight container or
screw-top jar in the fridge.