Addendum. Is that the right word?

So, when I served the apricot soup I just posted (boasted) about I served it with a refreshing crunchy little salad. I hesitated to blog about it only because I hesitated to make it in the first place- enough time to throw it together before the soup is done? no. yes! save it for later. Toss it (in the dressing, not the trash) and serve it! umm...

Ok so I went through with it and was glad I did. The soup and roasted vegetables are fine alone, but a little refreshing salad bite between warm savory bites is good too. I could have served it as a first course but my timing was off.

About Chinese black radishes- first of all, if you can't find them in your local international grocery you can substitute daikon or regular red radishes. I find black radishes to be less spicy and more bitter than the

 red radishes you are used to getting at the grocery or farmer's market. They are considered to be medicinal by many Asian cultures and are said to treat gall bladder and liver problems. Hungry yet? Just know that black radishes are crunchy, spicy/bitter like a good strong mustard and very refreshing. Salt mellows their flavor, and I mix them with shredded apple and orange juice in this salad to tame them a bit.

This salad would also be delicious on top of crostini spread with ripe avocado.

Black Radish and Apple Salad with Orange-Sage Vinaigrette

2 black radishes, peeled*

1 apple, cored and quartered (choose a sweeter, firm variety)

1 orange, washed

1 tbs fresh minced sage

2 tsp honey

olive oil

salt and pepper

1. Zest 1-2 tsp of the orange into a large bowl. Cut the orange in half and squeeze about 1/4 cup of the juice in to the bowl, discarding any seeds. add honey and sage and a sprinkle of salt. Stir until the honey and salt are dissolved. Add 2 tsp. olive oil and stir.

2.Using a box grater or hand held grater, shred the radish and apple onto the vinaigrette and toss. Taste for sweetness, adding a little more honey if desired. (Best if made a couple of hours prior to serving so the flavors can come together)

*note: if you are using conventional radishes you do not need to peel them or shred them; you can simply cut them into thin slices, as they are much more tender than the black radishes.