Radish & Carrot Salad

Dressing:

• 1 tsp Dijon mustard
• 3 TB olive oil 
• 1 tsp of shallot, finely minced 
• 1 tsp lemon juice and zest of one lemon 
• 2 tsp white balsamic vinegar or champagne vinegar
• ¼ tsp of sugar
• Salt and pepper to taste

Salad:

• 4 cups of arugula or favorite salad green 
• 2 jars of Tonnino Albacore in Olive Oil  
• 1 bunch of radishes, thinly sliced or quartered in small 
• 1 bunch of rainbow or regular carrots sliced in ribbons with a peeler 
• 3 TB of fresh herbs (any mix of parsley, dill, tarragon, chives, mint)

For Dressing

• Put all ingredients, season with salt and pepper in a mason type jar with a lid and give a couple of good shakes. Set aside  

For Salad 

• In a large bowl place all ingredients and give a good toss
• Drizzle with dressing, toss together and serve immediately

For an extra pop of flavor you could add 1 TB of capers

Dressing can be made a day or two ahead of time and stored in the refrigerator

Bright and Fresh