Radishes + Gruyère

You can easily substitute any raw crunchy vegetable (carrots, celery, fennel) and your favorite cheese and this would be delicious

2 medium radishes (watermelon or French breakfast)

8 oz of Gruyère cheese half of it sliced into triangles and the other half in chunks

1 tablespoon of good olive oil

1 – 2 teaspoons or chili crisp to taste

1/4 of a lemon

1. Slice the block of cheese in half to make two triangles. Then using your hands break one half into small chunks and slice the other half into thin slices.

2. Arrange radishes and cheese randomly on a plate and drizzle with olive oil + chili crisp. Squeeze a 1/4 of a lemon over the entire plate and finish with Maldon salt and cracked pepper.

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