Crispino Salad with Blue Cheese, Scallion, & Radish Vinaigrette

Uses from Broad Wing Farm Share: Crispino Lettuce, Scallions, Red Radishes
Shopping List: Hunk of your favorite Blue Cheese to crumble, Champagne Vinegar, local Honey, Dijon style Mustard, Bunch Flat Leaf Parsley, Bunch Thyme ***optional ½ cup walnut pieces, toasted
Special Equipment: Juicer, Pepper Mill
Ingredients
Crispino Lettuce | washed & torn into large bite sized pieces by hand, or cut into ‘wedges’, present on platter or in a bowlBlue Cheese | Crumbled, set aside2-3 Scallions | chopped fine
Radish | Green tops removed (save in a plastic bag lines with a damp paper towel & toss into your next vegetable sauté).  Trim radish & process through juicer, set juice aside2 tbsp Champagne Vinegar |1 tbsp Dijon Style Mustard |1 ½ tbsp Local Honey |2/3 cup Extra Virgin Olive OilSalt to tasteSmall handful of Thyme Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.  Should come to about 4 tbsp chopped thyme1 bunch Parsley | leaves plucked (put stems in freezer bag!) & choppedFreshly Cracked Black Pepper
DirectionsTop lettuce with generous amount of crumbled blue cheese & sprinkle with sliced scallions.

In a small bowl, whisk together radish juice, vinegar, mustard, honey & salt.  Whisk until thoroughly mixed.  Drizzle in olive oil while whisking.  Whisk in chopped herbs & allow to stand for 1 minute.  Whisk again, & taste by dipping in a piece of lettuce.  Adjust seasoning as needed.
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When ready to serve, top lettuce with optional toasted walnut pieces & spoon on dressing, coating lettuce thoroughly.  Crack on a generous amount of fresh black pepper & serve immediately.