Roasted Radishes with Chive Vinaigrette

Serves: 7

INGREDIENTS

• 1 1/2 pounds radishes, trimmed, scrubbed, and halved

• 3 tablespoons olive oil

• 2 tablespoons white wine vinegar

• 1 tablespoon snipped fresh chives

• 1/2 teaspoon Dijon-style mustard

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon salt

DIRECTIONS

1. Preheat oven to 425 degrees F. In a medium bowl toss radishes with 1 tablespoon of the olive oil. Place the radishes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until tender and lightly browned, stirring once.

2. For chive vinaigrette, in a screw-top jar combine the remaining 2 tablespoons olive oil, the white wine vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.