It doesn’t get much easier than this incredibly simple salad.
4 bunches mixed radishes (red, purple, French Breakfast, White Icicle, etc…)
6 Tblsp. extra virgin olive oil
2 tsp French walnut oil
2 Tbsp good quality red wine vinegar
1 tsp Dijon mustard
salt (preferably sea or Kosher) and fresh cracked black pepper.
Rinse all dirt and grit from radishes from and cut into quarters. Put mustard, vinegar salt and pepper into a mixing bowl. Gradually wisk in the oils, and adjust the seasoning. Gently toss radishes with the vinaigrette and serve. (serves 4-6)