MIXED GREEN AND MUSHROOM WITH RASPBERRY VINAIGRETTE
Preheat the oven to 350F/180C.
4 tbsp/ 60 g pine nuts
2 heads cabbage lettuce or other soft lettuce
2 heads chicory
1 small head radicchio
8 oz/ 225g stemmed small mushroom

RASPBERRY VINAIGRETTE
4 tbsp/60ml olive oil
2 tbsp/30ml raspberry vinegar
1 finely chopped shallot
1 tsp/5mi Dijon-style mustard
2 tsp/l0 ml single cream
salt and freshly ground black pepper to taste
Serves 4
Place the pine nuts in a shallow baking dish and roast them in the oven until lightly browned, about 5 minutes. Remove from oven and set aside.
Wash and gently dry the cabbage lettuce, chicory and radicchio. Tear the lettuce and radicchio into bite-sized pieces. Cut the chicory into thin slices. Put the greens into a large salad bowl. Add the mushrooms and toasted pine nuts.
In a mixing bowl combine the olive oil, vinegar, shallot, mustard, cream, salt and pepper. Whisk until the vinaigrette is smooth and well blended.
Pour the vinaigrette over the greens and toss well.
Serve at once.