Spring Radish Salad With Chervil And Pepitas

• 4 ounces radishes
• 1 tablespoon toasted pumpkin seed oil
• 1 tablespoon olive oil
• 1 teaspoon good cider vinegar, like Hain
• 1/4 cup finely chopped chervil, plus more for garnish
• freshly ground pepper, to taste
• Sea salt, to taste
• 1/4 cup toasted pepitas, plus more for garnish
• Pinch truffle salt
• 1 teaspoon chopped chives

1. Toast pepitas in a dry pan; set aside to cool
2. Slice firm, crunchy radishes very thinly. I use a mandoline one step up from paper-thin. Place in bowl
3. Drizzle radishes with oils and vinegar and toss. Add salt and pepper and taste. Make sure not to add too much salt, as you will add truffle salt at the end.
4. Add chopped chervil and pepitas, Toss. Arrange on plate/bowl and sprinkle with a big pinch of truffle salt
5. Garnish with chervil, chives, pepitas, and chive blossoms, if available.

radishes, oil, olive oil, good cider vinegar, chervil, freshly ground pepper, salt, truffle salt, chives

Taken from food52.com/recipes/17641-spring-radish-salad-with-chervil-and-pepitas (may not work)