This salad is super light and simple, so that you can enjoy the freshness of the ingredients. We recently went to the farmer’s market and got a bunch of the most beautiful greens and some pretty radishes too. We made a simple salad, slicing the radishes paper thin and topping it with a sprinkle of Parmesan. What made the salad spectacular was the vinaigrette. We picked up a little bottle of blood orange olive oil and a little bottle of fig balsamic vinegar the last time we were on the 30a and hadn’t had a chance to use them. Don’t miss out on snagging some if you are headed down this summer, you won’t be disappointed!
Serving Size: 8
For the Salad:
1 large bag of spring greens
6 radishes sliced paper thin
1/2 cup Parmesan cheese, finely shaved
For the Dressing:
½ cup fig balsamic vinegar
½ cup blood orange olive oil
1 teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon herbes de provence
½ teaspoon sugar
3 cloves of garlic minced
Wash the greens and spin them dry.
Use a Mandoline to slice the radishes paper thin.
Top the greens with radish slices and a sprinkle of Parmesan.
Whisk the dressing ingredients together in a small bowl.
Serve each salad with a side of dressing.