Mixed Greens and Tomatoes With Raspberry Vinaigrette

• 2 ounces mixed greens, like mesclun
• 2 small tomatoes, if good and ripe; otherwise omit
• 1 teaspoon olive oil
• 2 teaspoons raspberry vinegar

1. Wash the greens; drain and dry.
2. Cut up the tomatoes, if using.
3. In serving bowl, whisk the oil and vinegar together.
4. Stir the greens and optional tomatoes into the dressing.

mixed greens, tomatoes, olive oil, raspberry vinegar

Taken from cooking.nytimes.com/recipes/8173 (may not work)