Daikon, Watermelon Radish & Beets With Nut Mustard Vinaigrette

Ingredients:

• 1 small daikon radish—peeled, very thinly sliced on a mandolin 
• 1 watermelon radish—peeled, very thinly sliced on a mandolin 
• 1 raw Chioggia beet—peeled, very thinly sliced on a mandolin 
• 1 raw yellow beet—peeled, very thinly sliced on a mandolin 
• 1 small head red radicchio—leaves separated 
• ¼ cup pistachios 
• ¼ cup pine nuts 

For the vinaigrette:

• 1 heaped tablespoon nut mustard 
• ¼ cup extra virgin olive oil 
• Juice of 1 lemon 
• 1 tablespoon finely chopped chives 

Instructions:

1. On a large platter, arrange the daikon and beet slices and radicchio leaves in an attractive manner, interspersing the different varieties and colors.
2. Dry roast the pistachios and pine nuts in a small pan over low heat until they release their aroma. Immediately scatter the warm nuts over the vegetables.
3. In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the vegetables and serve.