Watermelon Radish, Orange & Goat Cheese Salad

1 shallot or half of a small red onion
2-3 T. white balsamic vinegar
Kosher salt
2-3 watermelon radishes
2-3 oranges, clementines, grapefruit, etc.
A handful of walnuts, toasted and chopped
Goat cheese to taste
1-2 T. olive oil, or to taste
Chives, minced (optional)

To toast nuts: Preheat oven to 350 degrees. Place walnuts on a baking sheet and cook for 10-12 minutes or until slightly browned and smelling fragrant. Dump the walnuts into a tea towel. Rub off the skins. Remove walnuts from towel, leaving skins behind. If you wish to get more of the skin off, place walnuts in a strainer and shake it aggressively.

Mince shallot and place in a small bowl. Cover with 2-3 T. of the vinegar, depending on how big of a salad you are making. Add a pinch of salt. Set aside.

Peel radishes (optional) and slice paper-thin on a mandoline. Arrange radish slices on a platter. Season all over with salt. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to "supreme" the oranges, peeling and then cutting between the sections to remove all the white. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour dressing over the salad. Drizzle with olive oil to taste. Sprinkle on chives. Let rest a few minutes before serving.

From Common Ground Farm cooking class, 1/23/16.