Baby Arugula
1 bunch Red Radishes
1 Avocado
Fresh Mint Leaves
3 Tbsp Lemon Juice
1 Tbsp Lemon Zest
¼ cup + 1 Tbsp Olive Oil
1 Tbsp Dijon Mustard
½ Tbsp Honey

Preheat oven to 400 degrees. 

Trim tops and tails from radishes (reserve greens for another use) and cut in half, lengthwise (or in quarters, if your radishes are exceptionally large).

Toss radishes with 1 tablespoon olive oil, sea salt, and pepper. Place in large baking dish and roast 20 to 25 minutes, or until soft.

Meanwhile, make vinaigrette by whisking together lemon juice, lemon zest, ¼ cup olive oil, honey, and Dijon in salad bowl. Add sea salt and pepper, to taste. 

Add greens to salad bowl and toss with dressing to coat. Top with roasted radishes and avocado, and garnish with mint leaves, if desired.