INGREDIENTS
¼ cup white balsamic vinegar
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. lemon juice
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 to 3 radishes (preferably watermelon), thinly sliced
2 large tomatoes, sliced about ¼-inch thick
1 cup microgreens or arugula, for garnish
PREPARATION
• In a small bowl, combine the vinegar, shallot, honey and lemon juice. Slowly whisk in the olive oil until well blended. Add the salt and pepper to taste and set aside.
• On a serving platter, layer the tomatoes and radishes. Drizzle the dressing over the top and garnish with the greens.
This article appears in August 2017.