Radish Salad with Watermelon, Sugar Snap Peas and Fresh Herb Dressing | RICARDO

Ingredients

• 1 cup (30 g) mixed tender herbs (such as parsley, cilantro, tarragon, lemon balm, chives, chervil), leaves coarsely chopped
• ¼ cup (60 ml) olive oil
• 4 tsp (20 ml) white balsamic vinegar
• 2 tsp (10 ml) honey
• 1 watermelon radish, about 8 oz (225 g), peeled, halved and thinly sliced on a mandoline
• 4 radishes, thinly sliced on a mandoline
• 5 red pearl onions, thinly sliced on a mandoline (see note)
• ¾ lb (340 g) sugar snap peas, trimmed
• 1 ½ cups (225 g) watermelon, cut into large dice
• Red radish microgreens (optional)