Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.