Radish Salad

 1 cup walnut halves

1 lbl radishes, trimmed and sliced into thin rounds

3 Tbsp extra virgin olive oil

2 tsp fresh lemon juice

3/4 tsp kosher salt

1/2 tsp honey

20 fresh mint leaves

 

1.  Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes.  Chop oarsely.

2.  Place radishes in a serving bowl.

 3.  Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.

4.  Stack mint leaves, roll tightly, and slice crosswise into thin ribbons.  Fold mint and wlanuts into salad.

Note:  if radish are very hot, use more honey and lemon juice

Serves 8 (4 cups)