There is no doubt that the star of this salad was the candied pecans that topped it (literally and figuratively). I’ll post that recipe tomorrow. This is simple salad yet showcases a great hidden gem of vegetables – the radish! We used baby arugula instead of mache and a somewhat stinky goat cheese instead of blue cheese. If you make this, certainly stick with the radishes and sweet pecans – the bitter and sweet balance tremendously!

Mache , Radish and Candied Pecan Salad adapted from Williams Sonoma Entertaining with the Seasons

• Mache (we used Baby Arugula)
• Radishes (8 or so)
• Blue cheese, crumbled (we used a goat cheese)
• Candied Pecans (recipe tomorrow)

Vinaigrette

• 1 shallot, minced
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• salt and pepper