We have fresh local radishes and those salmon colored carrots, as well as about an ounce of fresh goat cheese. The combination of these flavors–peppery, sweet, and earthy-tangy, will make a delicious salad to go with our pasta tonight.
I sliced the carrot and radish into thin discs, tossed them with a spoonful each of red wine vinegar and evoo, and sprinkled them with salt and pepper. I remembered that there was a huge chive patch out front, so I went out into the drizzle with my scissors and snipped a small bunch. I snipped these right into the bowl, and then dropped in the goat cheese, and mashed it around a bit. Yum!
