- 1 tsp. Dijon mustard
- 2 tbsp. fresh lemon juice
- Coarse salt and ground pepper
- 2 tbsp. olive oil
- 4-5 bunches arugula (1¼ lb. total; thick stems removed)
- 1 bunch radishes (8 oz.), sliced
- In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil.
- Add arugula and radishes to bowl, and toss to coat. Serve immediately.
- Makes 8 servings.