You're looking at a slice of watermelon radish (Heron Pond Farm) topped with herbed fromage frais (Brookford farm), carrot ribbons (HPF), diced apple (Cider Works), slivers of red onion (Meadow's Mirth), and sprigs of baby greens (HPF), garnished with chopped hickory-smoked almonds and a very light touch of cracked peppercorn. I finished the whole bite with a drizzle of honey-dijon vinaigrette.
These make for very user-friendly appetizers, as the radish slice folds nicely when picked up. Not only are they easy to eat, they're easy to make. They're also naturally gluten-free, loaded with local goodness, low in calories, crunchy, creamy, tangy and tasty! And, well, quite easy to look at, I'd say. Sring IS in the air. :).
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| Either a mandoline or a sharp knife will make easy work of thin slices.... |
For an excellent staple vinaigrette that you should always have on hand, simply mix 1 part good quality red (or white) wine vinegar with 3 parts of your best olive oil. Add 1 part dijon mustard, and maybe a pinch of sugar depending on your tolerance of acidity. Jar it up and shake it until creamy and emulsified. It will last for up to two weeks in your fridge. Simpy shake if it happens to separate. When the needs calls, you can add honey (I used White Gate Farm's today), or fresh herbs.
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