Summer on your plate! This salad is filling enough to serve as a main course on a warm summer evening. And it makes a fabulous addition to a selection of dishes with a BBQ. Are the children joining you? Then leave out the blue cheese.
Slice the tomatoes into small wedges. Slice the cheese into small chunks. Roughly chop the dates and almonds. Arrange the salad leaves in a bowl. Add the tomatoes, cheese, almonds, dates and raspberries.
Combine the balsamic vinegar and mustard. Add the olive oil drop by drop and mix to make a thick dressing. Season with salt and pepper and drizzle over the salad.
