Radish Salad with Citrus Walnut Vinaigrette

Directions

• For the citrus walnut dressing
• Preheat an oven to 375 and line a small baking sheet with foil. Place a handful of walnuts on the pan and bake until they just start to turn brown and smell toasted, about 5-7 minutes. Remove from the oven and set aside.
• Once the walnuts are cool to touch, finely chop them. Place 3 tbsp in a small bowl.
• Add the olive oil, citrus juice, and dijon and whisk to combine. Season with plenty of freshly ground pepper and kosher salt. Taste and adjust seasoning as needed. Depending on the size of your citrus, you may want to add more juice or more olive oil to get your desired flavor and consistency.
• For the Salad
• Thoroughly wash the radishes and cut off the stems. Use a mandolin or very sharp knife to thinly shave the radishes. Place into a large bowl.
• Add the microgreens and herbs, along with the pomegranate seeds,
• Use your hands to gently crumble a generous amount of ricotta salata and add to the bowl. Use your own judgement here on how much cheese you want.
• Add the dressing slowly and toss to combine. Add half first, taste, then add the other half if needed.
• Separate onto plates and top with additional pomegranate and ricotta salata if desired.