Roasted Radish Salad

Roasted radishes lose much of their peppery bite becoming mouthwateringly juicy and surprisingly sweet, while maintaining a slight kick at the end! This salad has converted many a radish skeptic.

Ingredients (4-6 servings)
2 pounds radishes
1½ Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil
Pinch kosher salt
Freshly cracked pepper
3 oz goat cheese (or feta), crumbled
2 Tbsp chopped fresh tarragon
⅓ cup chopped fresh parsley 

For the Citrus vinaigrette:
2 Tbsp vomFASS Calamansi Balsam Vinegar
2 Tbsp vomFASS Forest Blossom Honey Balsamic Vinegar
½ cup vomFASS Lemon Extra Virgin Olive Oil 
Sea salt and freshly ground black pepper, to taste

Directions 
Preheat the oven to 400°F. 
Trim the tops and tails from the radishes (reserve the greens for another use). 
Cut the radishes into halves (or quarters if your radishes are exceptionally large).
Toss the radishes with the olive oil, salt, and pepper. 
Place in a large baking dish and roast for 20 to 25 minutes.
While the radishes are roasting, make the vinaigrette by placing all of the ingredients together in a bowl and whisking them together. 
Taste and add more salt or pepper if needed. 
Set aside. (This vinaigrette makes more than you’ll need for the salad. It will keep in the fridge for a few days. Just bring it to room temperature and whisk back together before serving.)
Once the radishes are cooked, allow them to cool for a few minutes before dressing with 2-4 Tbsp citrus dressing. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)
Combine room-temperature roasted radishes and crumbled cheese in a salad bowl and toss with a tablespoon or two of the vinaigrette and salt and pepper.
Taste and toss with additional dressing as needed.
Scatter the herbs over the salad and toss to combine. 
Serve at room temperature.
Leftovers will keep for a few days in the fridge.

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Photo Credit: SVargas