INGREDIENTS
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1 lb. radishes, trimmed and quartered (reserve greens)
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1 lb new potatoes, quartered
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2 Tablespoons olive oil
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Vinaigrette:
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1/4 cup white wine vinegar
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3 Tablespoons olive oil
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1 teaspoon Dijon mustard
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2 Tablespoons chopped fresh parsley
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2 Tablespoons chopped fresh dill
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Salt and black pepper to taste