Recipe by Chef Jacquie
1 English cucumber, sliced thin
Bunch of radishes, rinsed, root and greens removed, sliced thin
Bunch of scallions, sliced thin
1/4 cup of Rice Wine Vinegar
1/4 cup Safflower Oil
2 Tablespoons Honey
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Make vinaigrette by combining oil, vinegar, honey, salt and pepper in a cruet and shake vigorously.
In a medium bowl, add cucumber and radishes toss with vinaigrette until completely coated with dressing.
Place alternating cucumber and radish slices on a chilled, oblong serving platter.
Drizzle with vinaigrette and top with sliced scallions.