From: Chef Mark Liberman, AQ, San Francisco. Yield: 24 servings.
Dried Plum Dressing:
6 cups dry white wine
6 cups dried plums
1½ cups white miso
¾ cup Dijon mustard
6 Tbsp. extra virgin olive oil
2 Tbsp. poppy seeds, toasted
1 Tbsp. salt
6 lemons, juice and zest
12 large watermelon radishes, very thinly sliced
32 Easter egg radishes, very thinly sliced
1½ cups chopped dried plums
as needed for garnish, fresh mint leaves
For dressing: Bring wine to a simmer in a small saucepan. Pour over dried plums and set aside to steep for 30 minutes. Place in a blender with remaining dressing ingredients and puree until smooth. Let cool to room temperature.
For salad: Stir together olive oil, poppy seeds, salt, lemon juice and zest in a medium bowl. Add Easter egg radishes and toss lightly to coat. Line 4 plates with watermelon radishes. Arrange Easter egg radishes over the top and sprinkle with dried plums. Drizzle with dried plum dressing and garnish with mint leaves.