HERB AND RADISH SALAD WITH FETA AND WALNUTS

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.