4 radishes, ends trimmed

2 oz. shaved manchego cheese

2 T. minced shallots

2 T. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. coarse salt

1/4 tsp. freshly ground black pepper

1/4 C. plus 2 T. extra-virgin olive oil

 

Wash and dry greens. Thinly slice radishes and combine with greens and manchego shavings.  Cover with a damp paper towel and refrigerate. In a small bowl, whisk shallots, vinegar, mustard, salt, and pepper. Slowly drizzle in olive oil until combined. When you’re ready to serve, toss the salad with the vinaigrette.

 

Yield:

Calories:

Fat:

Fiber: