Recipe by Chef Jacquie
4-6 Servings
- 1 English cucumber, sliced thin
- Bunch of radishes, rinsed, root and greens removed, sliced thin
- 3 Tablespoons of fresh chopped chives
- 1/4 cup of rice wine vinegar
- 1/4 cup safflower oil
- 2 Tablespoons honey
- 1/2 teaspoon salt
- Fresh ground pepper (I used tri-color peppercorns)
Make vinaigrette by combining oil, vinegar, honey and salt in a cruet or closed container and shake vigorously.
In a medium bowl, add cucumber and radishes toss with vinaigrette until completely coated with dressing.
Place alternating cucumber and radish slices on a chilled, oblong serving platter.
Drizzle with vinaigrette, fresh ground pepper and top with chopped chives.
