Recipe: All Pink Spread with Radish, Shallot, Goat Cheese and Chives

1 Wash and trim the pink radishes. Cut them roughly.

2 Peel and slice the shallot.

3 Squeeze the juice from the yellow lemon.

4 Cut the cheese into small pieces.

5 Put the prepared ingredients above in your blender bowl. Add the mustard and yogurt. Salt and pepper.

6 Pulse, in order to maintain a texture with small pieces and not make the mixture too smooth.

7 Reserve 30 minutes in the refrigerator before enjoying, unless all your ingredients were cold beforehand, in which case a few minutes will suffice.
Chef's tips:
If the mixture remains too "spicy" for you, don't hesitate to add a little yogurt to sweeten the spread. For those who on the contrary like spicy, an extra turn of the black pepper mill for decoration or a little chili or turmeric (good decoration tip as well).
Decoration tips: Place a sprig of chives and a shaving of goat cheese (crottin) on top, a turn of the black pepper mill.
Menu ideas: Serve on black or rye bread toasts, or on appetizer spoons or in small glasses, or finally as a "dip" to accompany some crunchy vegetables like cauliflower, mushrooms, cucumbers, etc.
And there you have it, an easy little appetizer, quick to make and rather economical... Your turn to play and surprise your guests by making them eat radish in a form they hadn't imagined...; )
And don't eat too many toasts, you greedy bunch!!!
Culinary yours,
Laurie.