Baby Greens with Tiny Radishes, White Flowers and Garlic Dill Dressing

Ingredients

For the dressing:

• 1/3 cup buttermilk
• ½ cup mayonnaise
• 1 tablespoon roughly chopped fresh dill
• 1 garlic clove
• ½ jalapeno pepper
• Juice of 1 lemon
• Flake sea salt
• Freshly ground black pepper
• *Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using.

For the salad:

• 1 cup peeled and thinly sliced daikon radish
• 4 cups baby mizuno
• 12 baby white radish
• 2 tablespoons torn fresh dill

For the garnish:

• Edible white flowers (I used white dianthus and white mini floret) 

Instructions

1.  In a blender, add buttermilk, mayonnaise, dill, garlic, jalapeno and lemon. Blend until smooth. Salt and pepper to taste.
2.  Toss salad ingredients together in a large bowl and add JUST enough dressing to coat.
3.  Divide salad among 4 plates and garnish with white edible flowers. Serve remaining dressing on the side.