Summer Radishes With Chèvre, Nori And Smoked Salt

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28 assorted radishes, greens attached

1/2 cup fresh goat cheese (4 ounces), softened

1 sheet of nori, cut into 1/2-inch pieces with scissors

1 tablespoon extra-virgin olive oil

1 tablespoon Banyuls or other red wine vinegar

2 teaspoons Dijon mustard

2 tablespoons vegetable oil

Smoked sea salt, for sprinkling

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