This is the time of year when radishes are plentiful in my northwest Montana garden. We like having them around so we succession plant them almost every 2 weeks throughout our short growing season. They’re a great snack, we both like just munching on them with a touch of a salt but I like to get creative every now and then too. Over the weekend, I pulled out my copy of The Flavor Bible and learned that mint and radishes were considered a very tasty combination. That made sense to me and I happen to have plenty of mint along with my radishes. Wanting to eat up what we had on hand and keep it all very much in season, I came up with this Radish Salad with Creamy Goat Cheese & Mint Dressing. The dressing is so tasty I could almost eat it by the spoonful.
Radish Salad with Creamy Goat Cheese & Mint Dressing
Ingredients
- 8 Cups Baby Salad Greens
- 4 Cups Radishes, thinly sliced
- 4 ounces Goat Cheese, crumbled
- 1 Tablespoon Milk
- 1 teaspoon Honey
- 1 teaspoon White Wine Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Mint, minced
- Salt & Pepper to taste
Instructions
- Divide the greens and radishes between 4 serving bowls.
- Whisk together the goat cheese, milk, honey, vinegar, olive oil, mint, salt, and pepper until smooth. If you'd like a thinner dressing add a little more milk or some warm water. Drizzle over the salads and serve with extra dressing.
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Kirsten
Saturday 22nd of August 2015
Kathie, Thanks for this recipe! I've added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your help in making this index better!