6 cups assorted red and green salad greens (i.e., mache, romaine, chicory, radicchio, red oak, arugula, Bibb)
1 small head fresh purple cauliflower, broken into small flowers
6 small assorted radishes (pink, red, purple, white), thinly sliced
1/2 cup coarsely chopped walnuts
1 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Pinch black pepper and sea salt
Toss together salad greens, cauliflower, radishes and walnuts in a large salad bowl. Whisk together lemon vinaigrette ingredients with a fork in a small dish.
Toss dressing into salad. Serve immediately.
Recipe from Sharon Palmer