By Stef Angstadt
1/2 pound Arugula, coursely chopped
1 bunch French Breakfast radishes, destemmed and sliced in half lengthwise
3 tbsp fresh lemon juice
1/2 cup olive oil
1 tsp dijon mustard
1/2 cup crumbled feta
salt + pepper
Combine dijon mustard and lemon juice in small bowl. Whisk in olive oil slowly to emulsify. Add salt and pepper to taste.
Toss arugula and radishes in vinaigrette. Top with crumbled feta.