Summer Radishes with Chevre, Nori and Smoked Salt

1. 1

   Trim the greens from half of the radishes and reserve for another use.

2. 2

   Using a mandoline, slice the trimmed radishes 1/8 inch thick.

3. 3

   Put the radish slices in a medium bowl of ice water and refrigerate until curled, about 2 hours.

4. 4

   In a small bowl, mix the goat cheese with the nori and olive oil.

5. 5

   In another small bowl, whisk the vinegar and mustard with the vegetable oil.

6. 6

   Spoon a scant tablespoon of the mustard dressing onto each plate and dollop the goat cheese mixture over the dressing.

7. 7

   Drain the sliced radishes and pat dry with paper towels.

8. 8

   Arrange the whole and sliced radishes around each plate, sprinkle with smoked salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.