Makes 6 servings
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon sea salt
In a small bowl, whisk together all the ingredients for the vinaigrette.
1 small (5-pound) watermelon, or 1⁄2 large watermelon, rind removed, sliced into thin 3-inch triangles
1 bunch radishes, thinly sliced (preferably on a mandoline), and julienned, radish tops reserved for garnish
3⁄4 cup hearts of palm, thinly sliced on the bias
1⁄2 cup hazelnuts, crushed, to garnish
In a large salad bowl, combine the watermelon, radishes, and hearts of palm. Toss with half of the vinaigrette. Reserve the other half of the dressing and use more, if desired. Top with the hazelnuts and reserved radish tops.