Step 1In a medium bowl whisk together the mustard, vinegar and shallot. While whisking, slowly drizzle in the olive oil. Season with ¼ teaspoon and a couple grinds of pepper, or to taste. This makes about 2/3 cup vinaigrette, which will keep, covered and refrigerated, about 5 days.
Step 1In a large bowl, gently mix together the greens, radishes and vinaigrette to taste. Serve immediately.