I was excited to see watermelon radishes at the market, and had visions of a scrumptious pink and green Lily Pulizer looking salad. Then I cut my radish open—disappointed! Yes, it was pinkish, but not the pretty intense pink color that I'd seen in food mags. In any case, it inspired me to take this shaved tri-root medallion salad of regular old radishes, carrots, and those pink watermelon radishes. I had some frisee lettuce with it, along with baby beet micro greens, pomegranate seeds, pumpkin seeds, goat cheese and a honey orange dressing—which seems to be my new favorite. The radishes were crisp and peppery and the colors reminded me of spring. Rumor has it that spring really is coming!