Red Salad Radish with Fancy Shmancy Vinaigrette

Wash & slice into matchsticks 1 Red Salad Radish, (or 2 small). Prepare Paula’s Vinaigrette below. Toss the radish with enough vinaigrette to coat it, and then toss with the full spice packet, (2 tsp Stock+Spice Fancy Shmancy Everything). Add salt and/or more vinaigrette to taste. Enjoy!

Paula’s Vinaigrette:

• 1/4 cup vinegar of your choice

• 1 tablespoon honey, maple syrup, or sugar

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced or grated

• 1 small head shallot, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 cup olive oil, (or other oil of your choice)

In a small bowl, whisk together the vinegar, honey, Dijon, garlic, shallots, salt and black pepper. Slowly pour in the oil while whisking continuously until vinaigrette is thick and creamy. Add more salt and pepper if desired. Will keep, refrigerated for 2-3 weeks (in a jar with an airtight lid).

NOTE: For a smooth, even creamier texture, rather than whisk the vinaigrette, make it in a blender (briefly blend vinegar, honey, dijon, garlic, shallots, salt and pepper, then add oil and blend until creamy and thick).