perfectly round and perfectly thin disks.
Make a quick dressing by whisking together the cider vinegar
and the canola oil with salt and pepper to taste.
Dress the radishes in a mixing bowl very delicately. Arrange
them artfully on a serving dish or on individual plates.
Top with the various herbs and toasted pumpkin seeds.
Swizzle some pumpkin seed oil over the radishes.
Toss the microgreens with the remaining dressing and pile in the
middle of the plate.
* To toast raw pumpkin seeds (sometimes called pepitas), place
them on a rimmed baking sheet and cook in a 350°F oven. When
they look toasted and slightly brown (5 to 10 minutes), toss
with a small amount of canola oil and salt. Use right away.