Julienne strips of two Granny Smith Apple and one Gala
Ten radishes – cut into thin slices or julienne strips
1 TBL Dijon mustard
1 tsp apple cider vinegar
Juice and zest from one lemon
Salt and pepper to taste
Based on a salad served at Sun Up Brewery in Phoenix, Arizona
- Cut apples and toss in lemon juice to keep from browning
- Cut radishes and toss that in as well
- Add mustard, vinegar, salt and pepper and toss well
- Keeps for a couple hours in the fridge.
