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In small bowl, whisk together 2 tablespoons finely grated Pecorino, lemon juice, a couple pinches sea salt and a few grinds pepper. Slowly drizzle in olive oil, whisking constantly. Taste for seasoning; set aside.
Slice radishes into thin rounds, until you have about 1 cup.
In serving bowl, combine radishes, arugula, 3 tablespoons coarsely grated Pecorino, and about two-thirds dressing. Toss well, taste, and add more dressing if needed. Serve immediately.