- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons white wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 5 ounces baby spinach, cleaned
- 4 medium radishes, cleaned and sliced
- Combine the lemon juice, vinegar, salt, and pepper in a salad bowl. Add the olive oil slowly while whisking with a fork. Add more vinegar, salt, pepper, or oil to taste.
- The dressing can be made several hours in advance. When ready to serve, combine the spinach and radishes and toss with the dressing to coat.