Pickled Radish and Apple Vinaigrette

Ingredients

• ⅓ cup apple cider vinegar, organic, such as "Braggs"
• 3 tablespoons watermelon radish, very small dice
• 3 tablespoons granny smith apple, very small dice , skin on
• 2 tablespoons red onion, peeled, very small dice
• 1 medium clove fresh garlic, finely minced
• 1 teaspoon dijon mustard
• ⅛ teaspoon sumac spice
• 1 teaspoon raw honey
• ¼ teaspoon natural sea salt, try "Maldon" sea salt flakes
• ⅛ teaspoon fresh cracked black pepper
• ½ cup extra virgin olive oil

Instructions

1. In a medium sized non reactive bowl, place the apple cider vinegar with the diced radishes and apples. Give a stir, and let stand to macerate for 30 minutes.
2. Add the next 7 ingredients (red onion through pepper.) Give a whisk. Measure the extra virgin olive oil in a liquid measuring cup. SLOWLY stream the oil into the bowl until emulsified.
3. Store in an glass, airtight container. Use within one week.
4. Tip: the watermelon radish will stain the vinaigrette a beautiful pink hue. Substitute white radish if desired.
5. Wonderful with:  Fall Salad with Greens, Fruits and Nuts (see recipe)