Tender spring greens are layered with crisp watermelon radish, sweet & tart pickled watermelon rind, and delicate baby fennel, then lightly dressed in a bright lemon vinaigrette. The salad balances fresh, crisp, and tangy flavors, making it a refreshing celebration of the spring harvest.
1. Prepare the vinaigrette. In a bowl, whisk together lemon juice, dijon mustard, honey, salt and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
2.In a large bowl, combine the greens, watermelon radish, shaved fennel. Drizzle with enough vinaigrette to lightly coat and toss gently.
3. Transfer to serving platter and garnish with pickled watermelon rind.