Dressing:

1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Salad:

8 cups mesclun salad greens
1 head radicchio, thinly sliced
2 cups Raspberries
3/4 cup crumbled feta or blue cheese

To prepare dressing: Whisk oil, vinegar, salt and pepper in a small bowl until blended.

To prepare salad: Just before serving, toss greens and radicchio in a large bowl. Drizzle the dressing on top and toss to coat. Scatter berries and cheese over each salad and serve immediately.

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