Mesclun salad, radishes and raspberry vinegar vinaigrette

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

1. Mix the mesclun and radish slices in a salad bowl.
2. Prepare the vinaigrette by mixing the raspberry vinegar and olive oil, salt and pepper.
3. Pour the vinaigrette over the salad, toss and serve.