Taste where thinly sliced radishes took the place of noodles, and an even more amazing roasted radish bruschetta. So that was my inspiration for this salad.
Greens - as much as you like
Roasted radishes - 1 bunch
Toasted walnuts - 1/2 cup
Smoked cheese - to taste
Your favourite vinagrette (I used apple cider) - less is more
To roast the radishes: Toss them in melted 1/4 T of butter, or olive oil, and roast them for 1/2 an hour on a preheated cookie sheet in a very hot oven. To toast the walnuts: throw them into a hot cast iron skillet and toss them around until slightly browned.