Radish Salad With Goat Cheese

This is a scrumptious, healthy salad recipe. My mother always had a pickled vegetable salad on our dinner table and radish salad was always part of the rotation. This recipe is from the April 2013 issue of Cooking Light.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 4  teaspoons white wine vinegar
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon honey
• 2  cups radishes, cut lengthwise into 1/4 inch wedges (with root and 1/2 inch inch stem left on, I trimmed my radishes)
• 1  tablespoon  chopped fresh oregano (I did not use, food allergy)
• 4  cups  Baby Spinach
• 2  ounces  goat cheese, crumbled (about 1/2 cup)
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. Combine first 4 ingredients in a bowl, stirring well.
2. Add radishes and oregano and toss to coat.
3. Place 1 cup of baby spinach on each of 4 plates.
4. Using a slotted spoon top each plate with 1/2 cup of radish mixture.
5. Sprinkle salad with 2 tablespoons of goat cheese and 1/8 teaspoon black pepper.
6. Drizzle remaining dressing evenly over salad.