Serves 6

• 2 bunches of radishes, a variety if possible (guaranteed by a CSA)
• 2 tablespoons thinly sliced chives
• Pumpkin or sunflower seeds to suit yourself
• olive oil
• 4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie Blue Parker)
• 1/2 cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)
• Salt and freshly ground pepper
• Arugula and radish greens or a variety of lettuces

1. Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well.
2. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise.
3. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.

Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.