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This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they're just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.
Directions:
Make the dressing: Put the shallot in a small bowl or small jar with a lid, and season to taste with salt and pepper. Add lemon juice, zest and vinegar, and let sit for 5 minutes. Add mustards and stir to dissolve. Add olive oil, and whisk (or cover and shake if making in the small jar).
Prepare the salad: Put sliced fennel and watermelon radish in a salad bowl or on a large platter. Season with salt and pepper to taste, then dress lightly with 2 to 3 tablespoons of the dressing. Add arugula and toss well, keeping some of the slices on top. Add more dressing to taste, but don't overdress. Add a pinch of salt and toss again.
If using the eggs, cut them in half, give them a speck of salt and arrange over the salad. Garnish with red radishes and grate a little horseradish over the salad, if desired.