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.
