Handful arugula Or use the leaves from your radish bunch
For the sauce
4fl oz crème fraîche
3 1/2oz blue cheese, chopped
handful chives, snipped, plus extra to garnish
Directions
Preheat the oven to 400 F. In a roasting pan, toss the radishes with the oil, thyme and bay leaves; season. Roast for 15 minutes.
Meanwhile, make the sauce. Gently warm the crème fraîche in a pan over a low heat. Stir in the blue cheese until just combined, then add the chives. Transfer to a small dish.
Arrange the greens on a large serving plate. Scatter over the radishes and extra chives. Serve with the blue cheese sauce for dipping.