Watermelon radish carpaccio and arugula salad

This watermelon radish carpaccio and arugula salad with shaved Parmesan cheese, hazelnuts, and a Meyer lemon mustard dressing is light and full of flavor.

📝 Ingredients

• 4 small raw organic watermelon radishes, washed and peeled
• 2 cups organic baby arugula
• 2 tbsps hazelnuts, lightly toasted and chopped
• 1/4 cup Parmesan cheese, shaved
• 1/4 cup extra virgin olive oil
• 2 tbsps freshly squeezed Meyer lemon juice
• 1 tbsp honey
• 1 tsp mustard
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees F.
2. 2Toast the hazelnuts on a baking sheet for about 5 minutes or until they're golden and fragrant.
3. 3Place the toasted nuts on a kitchen towel and rub them against one another until the skins come off. Roughly chop the nuts.
4. 4Slice the watermelon radishes as thinly as possible with a mandoline or a sharp knife.
5. 5Arrange the watermelon radishes on a serving plate.
6. 6Add the arugula, shaved Parmesan, and toasted hazelnuts.
7. 7In a small bowl, whisk together the olive oil, lemon juice, mustard and honey. Season with salt and pepper to taste. Keep in mind that the shaved Parmesan is already salty so go easy on the salt.
8. 8When ready to serve, drizzle the dressing over the salad.