It's getting late in the season, the weather's turned frigid, and the salad greens have all but disappeared from the farmers market. Knowing there were two precious radishes and some green onions stowing away at home in the refrigerator, I hit upon a plan. Using fresh, handmade mozzarella as the base, and topped off with a few olives and my golden vinaigrette (I always use 3 parts oil to 1 part vinegar plus a squeeze of lemon, a bit of mustard, kosher salt and a dot of honey) I managed to put together a colorful and crunchy final taste of summer. Lots of winter to get through until we get back there.
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