← return to recipes

Ontario Watermelon Radish, Orange And Goat Cheese Salad

Posted: Thursday, October 8th, 2015
Serves: 2

• 1 shallot, mined
• 2 to 3 Tbsp white balsamic vinegar
• kosher salt
• 2 to 3 watermelon radishes
• 2 to 3 oranges or grapefruit
• a handful of walnuts, toasted
• goat cheese to taste
• chives, minced
• olive oil to taste

Preparation: Place shallot in a small bowl and cover with 2 to 3 tablespoons of the vinegar. Add a pinch of salt. Set aside. Cut off one end of the radish. Leave the other intact to use as a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it’s not necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. Season all over with salt. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (1-2 tablespoons) over top. Scatter chives over top if using. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. Adapted from alexandracooks.com