Using a mandoline thinly slice the beets, watermelon radish, Easter egg radishes and fennel. Place in a large bowl.
Quarter the breakfast radishes. Place in the bowl. Halve the snap peas on a bias and add to the bowl as well.
In a small bowl make the dressing. Whisk to combine and add to the veggies. Toss. Let sit for 10 minutes and toss again.
To plate scoop up some veggies into a shallow bowl. Top with ¼ chunk of the feta, some fronds from the fennel and torn flowers. Drizzle over a little extra dressing. Makes 4 salads.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade