Watermelon Radish and Goat Cheese Salad

• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste
• 8 cups mixed greens
• 2 medium watermelon radishes, thinly sliced
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
2. 2 In a large salad bowl, combine mixed greens and sliced watermelon radishes.
3. 3 Pour the dressing over the salad and toss to coat.
4. 4 Top with crumbled goat cheese and toasted walnuts.
5. 5 Garnish with chopped parsley before serving.

Equipment

• Chef's knife
• Cutting board
• Large salad bowl
• Whisk

Variations

• Add a handful of dried cranberries for a sweet-tart contrast.
• Swap goat cheese for feta for a tangy twist.

Substitutions

• Use balsamic vinegar instead of red wine vinegar for a different flavor profile.
• Substitute sunflower seeds for walnuts if needed.

Pairings

• A glass of crisp Sauvignon Blanc
• Warm whole grain rolls

Nutrition

Tips

• For the best texture, slice the radishes just before assembling the salad.
• Toast the walnuts in a dry skillet over medium heat for about 5 minutes for extra crunch.

Storage

Store in an airtight container in the refrigerator for up to 1 day. Toss with additional dressing before serving.

Freezing: This salad does not freeze well due to the texture of the radishes and greens.

Serving Suggestions

• Pair with a crusty baguette and a simple roasted chicken for a light meal.
• Serve alongside grilled fish or shrimp for a summery dinner.

FAQ