A scattering of ruby-colored pomegranate seeds makes a memorable finish to this dish.
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
This is a pretty winter antipasto requiring almost no work.
The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.