4 cups small, new leaves of garden or butter lettuce
1 small bunch baby radishes, thinly sliced
3 inches length of cucumber, sliced paper-thin
1 sweet onion, thinly sliced
1/4lb crumbled Danish blue cheese (or Sol Danablu)
pinch each of salt, pepper, dry mustard, and sugar
1/3 cup garlic croutons
1/3 cup frsh raspberries (optional)
2tbsp wine vinegar
4tbsp Extra virgin Olive Oil
1.Wash and dry the lettuce and turn it into a bowl. Add the radishes, cucumber, croutons and onion. Sprinkle with the blue cheese.
2. In a small bowl, mix together the salt, pepper, mustard, sugar, and vinegar. Whisk in the Olive oil.
Just before serving, stir the dressing again and pour over the salad.