2 cups halved and sliced radishes (from 2 bunches)
3 TBS chopped fresh tarragon
1/4 cup coarsely chopped almonds
Instructions
Whisk feta, oil, vinegar, shallot, salt and pepper in a large bowl until well combined. Add arugula, watercress, radishes and tarragon; toss to coat. Top with almonds just before serving.