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This delightful summer salad can be served as a side dish or on top of fresh greens.

Serves

4

Prep time

15 MINUTES

Cook time

––

INGREDIENTS

  • 2 bunches radishes (about 8), cleaned and greens removed​
  • 3 tablespoons extra virgin olive oil​
  • 2 tablespoons aged balsamic vinegar​
  • 1/4 teaspoon white truffle oil (optional, but recommended)​
  • 1 tablespoon pure Vermont Maple Syrup​
  • Coarse sea salt and fresh pepper to taste​

INSTRUCTIONS

  1. Clean, trim and cut radishes in half or quarters. *We like to keep a few whole for presentation.
  2. In a small bowl, combine cut radishes, olive oil, balsamic vinegar, truffle oil and maple syrup.
  3. Transfer to a serving bowl and season with coarse salt and fresh pepper.
  4. Serve immediately or refrigerate in a sealed container up to 5 days.

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