Adapted from foodnetwork.com
1 bunch/head of salad greens (baby spinach, butter lettuce, arugula, endive, living cress, etc.), approximately 4–6 cups
1 cup radishes, very thinly sliced (using food processor or mandoline)
1 apple or pear, cored and finely diced
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon shallot or onion, minced
1 teaspoon agave or honey (optional, if a sweeter dressing is preferred)
Salt and freshly ground black pepper
- Whisk together olive oil, vinegar, shallot/onion, agave/honey (if using), salt, and pepper.
- Wash greens well and spin or gently pat dry. Toss greens, radishes, and apple/pear together.
- Drizzle salad with dressing until lightly coated just before serving.
Serves 3–4. Prep time, 15 minutes.