DIRECTIONS

• Toss the spinach and pea shoots and spread onto a platter.
• Wash the radishes, then trim the root end from each.
• Leave the other end intact so that you can grasp it while you slice the radishes.
• Slice the radishes into ⅛” slices using a mandolin vegetable slicer.
• Transfer radish slices to a bowl.
• Thinly slice the english cucumber into ⅛” slices, and add to the bowl with the radishes.
• Slice the tops and bottoms from each orange.
• Using a sharp knife, cut away the skin and pith from each orange.
• Insert the knife into the orange along the membrane line to release half the section.
• Then slice into the section on the other side of the membrane line to fully release the section.
• Repeat with all sections on both oranges.
• Squeeze out the orange juice from the remaining membranes onto the radishes and cucumbers.
• Toss to coat in the orange juice.
• Spread the radishes and cucumber over the spinach and pea shoots, then dot the salad with the supremes.
• In a small bowl, whisk together the lemon juice, lemon zest, white vinegar, honey, salt, and a pepper.
• Mix until the honey is thoroughly incorporated.
• Whisk in the yogurt.
• Pour in the olive oil in a continuous stream and whisk until emulsified.
• Pour the vinaigrette over the salad and serve immediately.