Paige inspired me to pick up French radishes this morning at the Great Barrington Farmers’ Market. I’m going to do as she suggests and shred them atop a green salad, dressed with her special vinaigrette.
The Orloff House Vinaigrette
1/2 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)
Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.