4 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon-style mustard 2 black radishes (weighing about one half pound each) peeled and trimmed One small shallot, sliced paper-thin 2 tablespoons extra-virgin olive oil Fine sea salt

In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.
Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.