Watermelon Radish and Orange Salad
Original recipe by Carley Baulick, MS, RD, ShopRite of Monroe
1 small shallot or half of a small red onion, finely minced
2 tablespoons white wine or champagne vinegar
1/4 teaspoon salt
2 medium watermelon radishes, peeled and thinly sliced
1/4 cup toasted, chopped walnuts
1/4 cup crumbled goat cheese
1 tablespoon minced chives
2 tablespoons extra virgin olive oil
3 cups arugula
Place shallot in small bowl, cover with vinegar and salt, then set aside.
Put arugula on large serving platter or bowl and arrange radish slices on top. Using a knife, remove skin from oranges. Cut between membranes to remove each slice, squeeze remaining membrane over radishes to extract juice. Scatter orange segments over salad. Sprinkle with walnuts and goat cheese.
Whisk olive oil into shallot-vinegar mixture and pour vinaigrette over salad. Sprinkle with chives for garnish and serve.