Winter Radish Salad

• 8-in.-long piece daikon radish, peeled
• 1/4 cup buttermilk
• 2 tablespoons sour cream
• 2 tablespoons plus 1/4 cup crumbled roquefort or other blue cheese
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon cracked black pepper
• 4 ounces mixed salad greens (about 4 cups loosely packed)
• 3 red radishes, sliced into matchsticks
• 1 watermelon radish, peeled and thinly sliced
• 1/2 Fuji apple, sliced into wedges

1. Using a 5-holed peeler or vegetable peeler, shave long strands from daikon until you have about 1/2 cup. Save leftover radish for another use.
2. In a small bowl, whisk together buttermilk, sour cream, 2 tbsp. roquefort, the salt, and pepper (or put those ingredients in a pint jar and shake vigorously).
3. Divide greens among 4 salad plates. Drizzle dressing over greens. Garnish with radishes, apple, and remaining cheese.
4. Make ahead: Dressing, covered and chilled, up to 1 week.

daikon radish, buttermilk, sour cream, crumbled roquefort, salt, cracked black pepper, salad greens, red radishes, watermelon radish, apple

Taken from www.myrecipes.com/recipe/winter-radish-salad (may not work)