Radical Muffin

• black radish (one, maybe two if you are spicy; they’re beautiful, kinda witchy)
• spinach (one bunch)
• pear (bosc pears are particularly nice, and if it is earlier in fall, apples)
• lemon

• garlic
• fresh sage
• dijon mustard
• olive oil
• balsamic

• a big salad bowl

for dressing

Roast one head of garlic. Mince two cloves of garlic and one tablespoon of fresh sage. whisk together 1 teaspoon dijon mustard, 4 bulbs of roasted garlic, minced raw garlic, sage with about ½ cup olive oil and ¼ cup of balsamic.

for salad

Cut the pear in half, then in quarters and slice off the remainder of the core. Cut into thin slices (leave peeled). Squeeze half a lemon over the pear.

Peel the radish.  Then shave patches of radish into the salad bowl.  A veggie peeler or paring knife will work as a tool.

Rinse the sand off the spinach.  (If you do not have sand and grit in your spinach, then it is from a bag or some other such garbage. While I utterly appreciate the feeling of liberation at not having to clean or cut your own veggies, it is just not worth the risk of E. coli (Escherichia coli) for your self and the destruction of the environment for everyone else.) Use icy cold water so the greens stay crisp and gently but thoroughly pat dry. I lay out salad greens on a clean kitchen towel or paper towels or some combination of absorbent materials and lightly roll it all up like a sleeping bag.

Rip spinach into slightly larger than bite sized pieces.

Toss everything with the dressing in the salad bowl. I use my hands.