I made a dressing using olive brine, freshly-squeezed lemon juice, pesto, sriracha sauce, and balsamic vinegar, just a touch of honey and olive oil.
I used watermelon, black and shunkyo radishes sliced thinly on the box grater slicing side. I used olives and gigante beans from the tapas bar at the health food store.
I used cayenne powder, shredded garlic, truffle powder, allspice, Italian dried herb blends paprika, and chili powder.
