Ingredients
- 150 g mesclun (about 4 cups)
- 1 bunch radishes, sliced
For the vinaigrette
- 15 ml (1 tbsp) raspberry vinegar
- 45 ml (3 tbsp) olive oil
- Salt and pepper to taste
Instructions
- Mix the mesclun and radish slices in a salad bowl.
- Prepare the vinaigrette by mixing the raspberry vinegar and olive oil, salt and pepper.
- Pour the vinaigrette over the salad, toss and serve.
