Escarole and Olive Salad with Raspberry Dressing

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Dressing:

1 cup raspberries

3 tablespoons extra-virgin olive oil 

1 tablespoon Dijon mustard 

1 tablespoon apple cider vinegar 

1/4 teaspoon kosher salt 

Salad:

1 small head radicchio, chopped

1 small head escarole, cut into 1-inch pieces 

1 fennel, thinly sliced 

1/2 teaspoon kosher salt 

1 cup pitted mixed olives, coarsely chopped 

1 1/2 tablespoons toasted white sesame seeds 

3/4 cup raspberries