Ingredients
24 radishes, quartered1 teaspoon salt1 teaspoon pepper6 green onions, chopped1/2 cup thinly sliced fennel bulb6 fresh basil leaves, thinly sliced1/4 cup snipped fresh dill1/4 cup olive oil2 tablespoons champagne vinegar2 tablespoons honey2 garlic cloves, minced1/2 cup chopped walnuts, toasted
Preparation
Place radishes in a large bowl. Sprinkle with salt and pepper; toss to coat. Add the green onions, fennel, basil and dill. In a small bowl, whisk the oil, vinegar, honey and garlic. Pour over salad and toss to coat.
Cover and refrigerate for at least 1 hour. Sprinkle with walnuts just before serving.
