Lebanese Radish Salad

Ingredients

• 1 cup walnut halves
• 1 pound radishes, trimmed and sliced into thin rounds
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 1/2 teaspoon honey
• 20 fresh mint leaves

Directions

Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.

Place radishes in a serving bowl.

Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat.

Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.