3 Tbls. Dijon mustard
2 Tbls. red vinegar
1- 2 tsp Kosher or sea salt
Freshly ground black pepper, to taste
6 Tbls. olive oil
24 radishes, trimmed and very thinly sliced (about 2 cups)
4 fennel bulbs, trimmed and very thinly sliced crosswise (about 4 cups)
1 Belgian endive, thinly sliced crosswise
2 Tbls. fresh Italian parsley, minced
In a blender or food processor, combine mustard, vinegar, salt, and pepper. With motor running, add oil by tablespoon-fulls until it is well blended.
In a salad bowl, toss together radishes, fennel, endive, parsley, and vinaigrette. Enjoy!