SPRING! We have been enjoying Wednesday mornings at the Red Willow Farmer's Market at the Taos Pueblo since it opened. These days we are getting Easter egg radishes, baby carrots and tender turnips from their greenhouses. I admire their sustainable approach to an off the grid system. They are also using it as a platform to educate their children on the value of sustainable farming which adds strong nourishment to their community. I was inspired for this spring salad in Bon Apetit's focus on radishes and find the flavors compliment eachother exceptionally well.

Ingredients
2 Tangerines
2 Tablespoons finely chopped radishes plus 7 small Easter egg radishes
1 Tablespoon finely chopped red onion plus 1/4 cup thinly sliced
2 Tablespoons lemon juice
1/3 cup extra virgin olive oil
1 small fennel bulb, sliced very thin with core in tact
1 cup strong flavored greens - Arugula, tender baby bok choi greens, baby mustard or other baby Asian greens work well

Method
Finely grate 1 teaspoon of zest from the tangerines & set aside. With a sharp knife, cut off the top and bottoms of the tangerines, then cut off all the peel and white pith, following the contour of the fruit. Cut the fruit crosswise in 1/4" slices.

Combine tangerine zest, 2T finely chopped radishes, 1T finely chopped red onion & lemon juice. Whisk in olive oil and season with sea salt & freshly ground pepper.

Slice radishes very thin, then combine with tangerine slices, onion slices, fennel slices and greens.

Dress & toss.

Serves 4

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