Grilled lime vinaigrette

Make a tray of doubled aluminum foil with the edges turned up and set the limes on it in the middle of a very hot grill; close the lid.

Grill about 3 to 4 minutes per side until golden and juicy.

Cool the limes to room temperature and squeeze about a third of a cup of juice with a lime squeezer.

In a blender combine the lime juice, olive oil (about two to one for citrus dressings), salt, a chopped serrano, a small handful of cilantro and a little honey.

Blend until smooth; taste and adjust the salt so it tastes slightly salty.

Slice radishes; drizzle dressing around the outside of the bowl of greens and turn gently to coat.