Prep Time
? minutes
Cook Time
? minutes
Total Time
? minutes
1 shallot or half a small red onions
2 to 3 tbsp white balsamic vinegar
kosher salt
2 to 3 watermelon radishes
2 to 3 oranges, clementines, or grapefruit, etc.
A handful of walnuts, toasted and chopped
goat cheese to taste
chives, minced (optional)
olive oil to taste
Mince shallot. Place in a small bowl. Cover with 2 to 3 tbsp of vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
Cut off one end of the radish. Leave the other intact so you have a handle. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandolin or using a knife. Arrange radish slices on a platter. Season all over with salt.
Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.
Let sit a fe minutes (or longer - it benefits from a brief rest) before serving