3 medium black radishes
1/2 cup raisins
1/2 cup toasted pecans or pumpkin seeds
3 TBSP honey
4 TBSP brown rice vinegar
2 TBSP minced ginger freshly ground black pepper and sea salt, to taste
Slice black radish in half, then thinly slice halves into half moons. Toast pecans or seeds on sheet pan at 300 degrees in oven until aromatic. Warm the honey slightly (if needed) and mix with vinegar, add raisins and ginger, toss with radishes and seeds. Add generous amount of black pepper, and salt to taste. Let salad rest in the refrigerator for at least an hour for the best mixing of flavors.