Radish Salad

 


Radish Salad

1 ½ tbsp fresh lemon juice

1 ¼ tsp honey

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

¼ tsp salt


1 lb. mixed colored radishes, washed and trimmed

1 shallot thinly sliced

¼ cup fresh mint leaves


In a mason jar or small bowl, combine lemon juice, honey, mustard, extra virgin olive oil and salt.  Shake or whisk to combine.


Cut radishes into thin circles and arrange on a platter.  Drizzle with the vinaigrette and sprinkle with the mint leaves. Place in the refrigerator for 20-30 minutes before serving. Can be refrigerated for up to 2 days. 



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