Raspberry Nut Herb Vinaigrette

This complements bitter radicchio or peppery arugula leaves. 

2 teaspoons hazelnut oil

3 tablespoons canola or peanut oil

2 tablespoons raspberry or other fruit vinegar

1 tablespoon Dijon mustard

salt and ground white pepper

2 spring onions (scallions), finely chopped

4 sprigs each parsley, tarragon, basil and dill

1. Whisk the two oils with the vinegar, mustard, salt and pepper.

2. Add spring onions and finely chopped leaves of all the herbs.