Daikon, Watermelon Radish & Beet Salad with Nut Mustard Vinaigrette - edible Southeastern Massachusetts

Ingredients

• 1 small daikon radish
• 1 watermelon radish
• 1 raw Chioggia beet
• 1 raw yellow beet
• 1 small head red radicchio, leaves separated and torn bite size
• ¼ cup pistachios
• ¼ cup pine nuts
• 1 heaped tablespoon walnut or Dijon mustard
• juice of 1 lemon
• ¼ cup extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 3 tablespoons chives, finely chopped