Roasted Radish + Arugula with Bacon Vinaigrette

You can feel brighter days ahead when radishes start popping up at your local farmers markets! Like the ones we found from Small Holdings Farm. It’s usually one of the first veggies that we see of the year right after all the salad mixes.


Arugula takes on warm toppings extremely well, in our opinion. So we scored some Arugula from Streamside Farms and lightly roasted the sliced radishes with a garlic panko mixture, just enough to warm through and brown up the crunchy panko.

We had a few pieces of bacon left in the freezer from Little Dorset Farms, not enough to share for breakfast as our toddler has just discovered his love for bacon – it wouldn’t stand a chance.

So we stumbled upon this recipe that was inspired by a ‘Pancetta Vinaigrette’ from the cook book ‘Six Seasons’ by Joshua McFadden. We are so grateful they introduced this into our lives…
We incorporated our ‘Maple Mustard Hamonizer’ into the dressing and used local bacon instead of pancetta.

This may just be our new fav dressing – we even put it on our scallops from Afishionado!


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