Giada's Escarole and Olive Salad with Raspberry Dressing

Ingredients

• 1 cup fresh raspberries
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1 small head Bibb lettuce, chopped
• 1 small head escarole, cut into 1-inch pieces
• 1 fennel bulb, stalks removed, thinly sliced
• 1/2 teaspoon kosher salt
• 1 cup pitted mixed olives, coarsely chopped
• 1/2 cup roasted almonds, coarsely chopped
• 3/4 cup fresh raspberries
• 1/2 cup crumbled Gorgonzola dolce (optional)