Radishes with Sour Cream Dressing and Nigella Seeds

• 1 1/2 teaspoons nigella seeds
• 1 1/2 teaspoons yellow mustard seeds
• 1/2 cup sour cream
• 2 teaspoons sherry vinegar
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper
• 3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced

1. In a small skillet, toast the nigella and mustard seeds over moderate heat until fragrant, about 1 minute.
2. Transfer the seeds to a plate to cool completely.
3. In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper.
4. Arrange the radishes on a large plate or platter.
5. Drizzle with the dressing.
6. Garnish with the toasted seeds and serve.

nigella seeds, yellow mustard seeds, sour cream, sherry vinegar, ground cumin, salt, assorted radishes

Taken from www.foodandwine.com/recipes/radishes-sour-cream-dressing-and-nigella-seeds (may not work)