Contributed by (Recipe adapted from “New York Recipes” at http://nymag.com/nymetro/food/inseason/11639)

Ingredients

1 lb Claytonia
1 small Watermelon radish*
2 Tbs Dijon mustard
1 Tbs Honey
1 Tbs Red-wine vinegar
1 Tbs Sherry vinegar
2 medium Shallots, finely minced
1/8 C extra-virgin Olive oil
Salt and Pepper to taste

Instructions

Trim the ends of the Claytonia leaves. Rinse and dry. Peel the radish with a vegetable peeler and slice thinly with a mandolin. In a medium bowl, add mustard, honey, vinegars, and half of the minced shallots. Whisk until combined. Slowly drizzle in olive oil, continuing to whisk until emulsified, and season with salt and pepper.

In a large bowl, combine the Claytonia leaves, the remaining minced shallot, the sliced radish, and the vinaigrette until the leaves are well coated. Adjust seasoning and serve immediately. Serves 4-6.

*Watermelon Radish is a large root vegetable that is a member of the turnip and horseradish family. It can be added to salads or cooked like a turnip. It has a mild to sweet peppery flavour and a crisp texture that can be added to stir-fry dishes, soups or stews. For a beautiful garnish, slice the radish to resemble watermelon slices and sprinkle with black sesame seeds to resemble watermelon seeds.

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