Escarole & Olive Salad with Raspberry Dressing

ACTIVE TIME: 25 min. TOTAL TIME: 25 min. SERVES: 6

Giada says this dressing is also great over fish or chicken or as a dip

DRESSING

1 cup fresh raspberries

1 Tbs. Dijon mustard

1 Tbs. cider vinegar

3 Tbs. extra-virgin olive oil

1⁄4 tsp. kosher salt

SALAD

1 small head Bibb lettuce, chopped

1 small head escarole, cut into 1" pieces

1 fennel bulb, trimmed, sliced

1⁄2 tsp. kosher salt

1 cup pitted mixed olives, coarsely chopped

3⁄4 cup fresh raspberries

1⁄2 cup roasted almonds, coarsely chopped

1⁄2 cup crumbled Gorgonzola dolce

1 For dressing, puree all ingredients in blender on high. Set aside.

2 In large bowl, toss lettuce, escarole, fennel and salt. Add half the dressing; toss well to coat. Taste; add more dressing if needed. Divide salad among individual bowls; top with olives, raspberries and almonds. Finish with crumbled Gorgonzola.