June 3rd, 2016
Cut the radish greens from the root, rinse and place the greens into a large bowl with the arugula and kale.
Slice the radish root very thinly, preferably using a mandolin.
Gently pick the basil leaves and slice the chives very finely.
Toss the greens with sliced radish and herbs.
Add the warm butter vinaigrette to the greens and mix well.
Season the salad with salt and pepper to taste.
Warm Butter Vinaigrette Directions
Melt the butter in a small pan over low heat.
Once melted, whisk in white wine vinegar, mustard and honey.
If using, add truffle oil and truffle paste.
Use this vinaigrette while warm.