Ingredients
24 Radishes, Quartered
6 Green Onions, Sliced
2 Garlic Cloves, Chopped
½ cup Fennel, Sliced Thin
¼ cup Fresh Dill, Chopped
6 Fresh Basil Leaves, Chopped
2 tbsp Honey
1 tsp Pepper
1 tsp Salt
2 tbsp Champagne Vinegar
¼ cup Olive Oil
¾ cup Walnut Pieces, Toasted
Directions
1
Place radishes in a large bowl and sprinkle with salt and pepper, toss to coat.
2
Add onions, fennel, basil, and dill.
3
In a small bowl, whisk oil, vinegar, honey, and garlic.
4
Pour over salad, toss to coat.
5
Cover and refrigerate for at least 1 hour.
6
Sprinkle with walnuts just before serving.
