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