- 1 tbsp Simon Johnson dijon mustard
- ¼ cup ; Leblanc Champagne Vinegar
- ¾ Leblanc Grapeseed Oil
- Tasman Sea Salt, to taste
- 1 bunch radicchio leaves, picked & washed
- 1 bunch Fresh radishes, washed & halved
- Combine Dijon mustard, champagne vinegar and grapeseed oil in a mixing bowl. Whisk to combine and add a touch of sea salt to taste.
- Dress plate with radicchio leaves and halved radishes and serve vinaigrette alongside crudités as an appetiser.