2 tbsp olive oil
2 tbsp red wine vinegar
1 shallot, finely sliced
20 French breakfast radishes
½ bag fresh & naked Lambs Lettuce
½ bag Chard & Spinach salad or ½ bag of Red Leaf salad
150g feta cheese, crumbled into chunks
Combine the oil, vinegar and shallot and season with salt and pepper.
Quarter the radishes and toss with the leaves.
In a large salad bowl toss the vegetables with the dressing then scatter over the feta.