Radish Salad with Baby Greens & Roasted Turkey
Ingredients for Salad
2 oz Misato Rose radishes (about 1 radish)
2 oz baby spinach or baby arugula (about 3 cups loose)
2 tablespoons baby leeks or green onion, finely chopped
1 oz raw Shiitake mushrooms
2 chopped tablespoon nuts (optional) (toasted or raw)
2 oz chopped roasted turkey (optional)
Ingredients for Dressing
2 tablespoons Apple Cider
2 teaspoons Honey
1 teaspoon country-style Dijon mustard
Salt & Pepper to taste
Thoroughly wash and dry the outside of your radishes and julienne them. Wash and dry the leafy greens, cut into bite sized pieces. Finely chop onion/leek. Gently wipe the mushrooms with a damp paper towel to remove any dirt and pull off the bottoms (save for mushroom stock). Slice into thin slivers and saute quickly in olive oil with salt. Roasted turkey should be sliced into bite sized pieces. You can warm this in olive oil with the mushrooms or just warm it a little before tossing it with the salad.
Mix the dressing up and toss the salad ingredients all together a half hour before serving.This dressing does not require oil because the radishes have a lot of natural liquid that blends with the vinegar and honey.