Peel the radish, cut into coins or sticks, your preference.

Quarter the pepper, remove the stalk, seeds and the white partitions, cut into quarters in fine strips.

Wash core, and quarter the apples. Remove the cores and cut the quarters into thin slices.

Whisk together the cider vinegar, apple juice, walnut, and vegetable oils.

Season with sugar, salt, and freshly ground pepper.

Toss the radish, pepper, apple slices and walnuts with the dressing.

Let it rest for 20 minutes.

Season again and garnish with lemon balm