Composed winter garden salad with radishes and a mustard vinaigrette

Combine mustard, cherry vinegar and olive oil; it does not need to be emulsified.

Add a good amount of salt to contrast the vinegar and mustard, then chopped parsley and a little thyme.

Take the tops off the radishes; rough-chop everything, leaving most of the lettuces whole.

Trim the fennel tops down to use like a herb; use the green onion tops.

Trim the radish ends and cut into long batons so they do not get lost in the salad.

Add everything to the bowl, drizzle with the vinaigrette without over-dressing, add coarse pepper and parsley, and toss gently by hand.

Mound onto a plate.