Ingredients for the dressing:

½ tsp grainy mustard
1 tsp runny honey
2½ tsp cider vinegar
4 tbsp extra-virgin olive oil
½ globe preserved ginger, very finely chopped
1 tsp syrup from ginger jar
1 clove garlic, crushed
1 small red chilli (not bird’s eye), halved, deseeded and finely shredded
10 medium-sized radishes, well washed
1 bulb fennel
juice of 1 lemon
½ red onion
½ green-skinned apple
2-3 small beetroot
handful of mint leaves
To make the dressing, put the mustard, honey, vinegar and some seasoning into a small jug and whisk in the olive oil in a steady stream. Add the remaining ingredients.

Trim the top off each radish and cut off the little tail. Slice very finely, lengthways, so that you have teardrop-shaped slices and put them in a bowl. Halve and quarter the fennel and trim off the tops (keeping any frondy bits). Remove the central core from each quarter and cut the rest into wafer-thin slices, lengthways. Add to the radishes and squeeze on a bit of lemon juice to prevent discolouration. Slice the onion so finely it looks shaved. Cut the apple half in two and remove the core. Cut into matchstick-like pieces. Add these to the bowl with more lemon juice. Peel the beet and, using a sharp knife or mandolin, cut the flesh into wafer-thin slices. Add to the bowl with the mint, chopped or torn. Add any fennel fronds, pour on the vinaigrette, toss the salad and serve straightaway.

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