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2 cups Boston Bibb lettuce
2 cups radishes, thinly sliced 1 tablespoon olive oil 1 tablespoon aged red-wine vinegar 2 tablespoon crumbled blue cheese Divide Bibb lettuce leaves between 4 salad plates. Cover with thinly-sliced radishes, drizzle with olive oil and aged red wine vinegar, and sprinkle with blue cheese.
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