Raspberry, Savoury Oats, Hazelnut and Red Wine Dressing Salad

Ok you're either thinking I've completely lost it and have an IQ of a teaspoon or I'm a mad genius? Either way you're probably right.
This salad is personally the highlight of last weeks menu visual, unusual mix of flavours, texture, low in calories, full of vitamins and fiber. If you're questioning the combination I'll give you a little run down, raspberries go with hazelnuts, rolled oats and red wine. Watercress goes with red wine and the shallots which are in savoury oats, all flavours are perfectly married and balance.
I must also apologize for not writing any recipes this weekend I had a little accident turns out my mac doesnt like drinking gin and tonic. After trying to get the lightweight fixed I had to trade it in for a new mac. An expensive mistake I wont be repeating again, I've spent most the weekend up dating my fancy new toy and not had the time to write my recipe a day. I'll hopefully catch up later in the week.
Also once again I must thank Etienne for these amazing pictures, make's me emotional just looking at them.


150g raspberries
70g watercress washed
70g hazelnuts

SAVOURY OATS:
150g rolled oats
70g grated cheddar
1 egg
100ml milk
Small handful flat parsley
25g butter
1 shallot
Sea salt and pepper to season

200ml red wine
1 tablespoon red wine vinegar
1 bay leave
4 peppercorns
1 clove garlic
1 tablespoon honey
1 teaspoon sea salt
1 teaspoon dijon mustard
70ml vegetable oil
50ml extra virgin olive oil
1 tablespoon water

METHOD:
Start with making savoury oats, peel and dice shallot then place butter in a fry pan and place over a medium heat to melt and add shallots, saute till shallots turn translucent and soft. Roughly chop parsley and place in mixing bowl with oats, cheese, good pinch of salt and a few cracks of pepper. Add onions, milk and egg to the bowl and using your hands mix together till evenly combined. Line a baking tray with parchment paper and pour cold water into a small side bowl, wet your hands in the water and start rolling small oat balls and place on baking tray. You should get around 16 balls, bake in pre-heated oven set at 180oC for 15 minutes. In a separate baking tray place hazelnuts and using one end of rolling pin roughly bash the nuts so they break in halves, thirds and quarters bake in the oven with savoury oats for 8 minutes.
Next make the dressing, place red wine, vinegar, bay, whole garlic clove, honey and salt in a sauce pan and put over high heat. Bring dressing to the boil and reduce till the liquid turns to a syrup should take around 15-20 minutes, strain the syrup into a large mixing bowl and discard garlic, bay and peppercorns. Add dijon to syrup and using a whisk beat mustard and syrup together then slowly drizzle in vegetable oil while still beating the dressing with whisk. Once vegetable oil is fully incorporated beat in water followed by very slowly drizzling in olive oil while still beating the dressing. The final result should resemble an elastic jelly like substance.
Now its time to construct the salad, lay out half watercress over a large platter followed by a sprinkling of hazelnuts. Evenly arrange half the raspberries and savoury oat balls over salad then using a spoon drop small amount of dressing over the top and repeat layer. Serve as soon as possible.