1 bunch french breakfast radishesCoarse sea salt
Best-quality butter, slighty softened
1/4 cup dijon vinaigrette
Pile radishes with pert green leaves still attached onto a plate. Set out a bowl of sea salt and a dish of butter. Pick up a radish, spread a bit of butter on it, sprinkle with salt, and eat the radish.Place the leaves in a bowl. Drizzle the leaves with Dijon Vinaigrette, season to taste with salt and pepper, and enjoy as a salad.
recipe from bonappetit.com