Spring radish salad

Ingredients:

Refueling

• 2 tbsp. grapefruit juice
• 2 tablespoons Chardonnay vinegar
• 1 tbsp Dijon mustard
• 1 teaspoon of honey
• 1 teaspoon soy sauce
• 0.5 cups olive oil

Salad

• 2 cups assorted thinly sliced ​​radishes of different varieties and colors (e.g. red, purple, icicle, Easter egg, watermelon, etc.)
• 2 cups watercress
• 1 fennel root, thinly sliced
• 2 avocados, cut into 4 pieces
• 1 pink grapefruit, divided into segments
• 1 orange, divided into segments
• A quarter of a serrano pepper, finely diced

Preparation:

1. Refueling:
   
   In a small saucepan over medium heat, bring the grapefruit juice to a boil. Reduce to 1/4 cup. Set aside and let cool.
2. In a medium bowl, combine the reduced grapefruit juice, vinegar, mustard, honey, and soy sauce, season with salt and pepper to taste. Gradually pour in the olive oil and whisk until emulsified.
3. Salad:
   
   Combine the radishes, watercress, and fennel in a medium bowl and toss with a little of the dressing. Arrange the avocado, grapefruit, and orange on a platter, drizzle with the dressing, and season with salt and pepper. Sprinkle with serrano chili, top with the dressed radish salad, and serve.