Arugula, Butter Lettuce and Radish Salad with Walnut Vinaigrette

This is a simple and delicious salad.  I love the unusual way the grated radishes are presented on the plate.  They become so much milder this way too.  It is a great salad along a rich stew like the Cassoulet I serve it with this week.  I hope you enjoy it.

Serves 8

½ teaspoon Dijon mustard

3 tablespoons sherry vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

Salt and freshly ground black pepper to taste

1 head butter lettuce, washed and trimmed

4 ounces baby arugula

1 pound red radishes, washed and trimmed

8 large mushrooms, cleaned, stems trimmed, and sliced

            In a medium bowl, whisk together the mustard and vinegar.  Whisk in the oils and season to taste with salt and pepper.  Cover and refrigerated until needed.

            Using a food processor fitted with a grating disk, shred the radishes. 

            Form the butter lettuce into 8 cups and place on in the center of each salad plates. 

Divide the arugula among the lettuce cups and top with some mushroom slices.  Sprinkle the grated radishes in a ring around the salad on the rim of the plate.

            The salads may now be covered with film wrap and refrigerated for 2 to 3 hours before serving. 

            Whisk the dressing vigorously and spoon evenly over each salad.  Serve immediately.