HERB AND RADISH SALAD WITH FETA AND WALNUTS

Herb and Radish Salad with Feta and Walnuts image

Number Of Ingredients 12

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1 cup walnuts
2 bunches small radishes, trimmed
3 pieces Persian cucumbers, ends trimmed
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
2 pinches salt and pepper
3 ounces sheep's feta cheese, crumbled (preferable French feta)
1/2 cup chives cut into 1 inch pieces
1 cup loosely packed cilantro leaves and tender stems
1 cup loosely packed dill fronds, stems removed
1/2 cup loosely packed mint leaves
2 sprigs tarragon, leaves stripped

Steps:

Heat oven to 350. Spread walnuts in a single layer on a baking sheet and toast for 10-12 min. until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8 inch thick. Place in a medium bowl. Add walnuts.
In a small glass jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
Just before serving, season radishes, cucumbers, and walnuts with a pinch of salt and dress lightly with 3-4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl.
Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.