1 shallot or half of a small red onion
2 tablespoons white balsamic vinegar
Kosher salt
1 lb. Red Dog Farm watermelon radishes
2 Cara Cara oranges (clementines, grapefruit, or other oranges also work)
Handful of walnuts, toasted and chopped
Goat cheese to taste
Chives, minced, optional (they add some nice color)
1-2 Tbsp. olive oil

Mince shallot. Place in small bowl. Cover with the vinegar. Add a pinch of salt. Set aside.

Peel the radishes if you wish (though it isn’t necessary). Thinly slice on a mandoline. Arrange radish slices on a platter. Season all over with salt.

Cut off the end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil over top. Scatter chives over top if using.

Let sit a few minutes (or longer — it benefits from a brief rest) before serving.