Potatoes and Radish Capaccio

Peel the potatoes, wash and cut into very thin slices. Cook in salt water for about 10 minutes.

Meanwhile, rinse the radishes and daikon and slice into thin strips. Lightly salt and let sit for about 10 minutes.

Rinse and cut the spring onions diagonally into thin rings.

For the dressing, whisk the vinegar with the oil, the mustard, honey, and chervil (or parsley). Season with salt and pepper.

Drain the potatoes and separate. Arrange in fans on the plates. Top with the radish and daikon. 

To serve: Sprinkle with spring onions and drizzle with dressing.