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Salad
1 watermelon radish, thinly shaved
1 bunch of ruby red or golden beets, roasted, peeled and quartered
1 bunch of arugula
¼ cup hazelnuts, toasted and lightly crushed
2 tbsp. chopped mint
2 scallions, thinly sliced
Dressing
Juice of ½ lemon
½ teaspoon Dijon mustard
1½ tsp. tahini
2 tsp. champagne vinegar
1 tsp. honey
3 tbsp. extra-virgin olive oil
Salt and freshly cracked pepper to taste
¼ cup shaved Pecorino Romano cheese
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 ahasver
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