Baby Lettuce Salad with Tart Raspberry Vinaigrette

Ingredients

 * 2 tbsp olive oil
 * 4 tbsp raspberry vinegar
 * 2 tbsp rich lamb stock
 * 1 dash black pepper, to taste
 * 1 tsp oregano, chopped
 * 1 tsp chives, chopped
 * 4 cup baby lettuce leaves

Directions

 * 1) Stir together oil, vinegar, and lamb stock in a small bowl.
 * 2) Add herbs as close to serving time as possible.
 * 3) Toss with baby lettuce and serve

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX