A simple salad inspired by a bounty of watermelon radishes in our CSA, the beautiful citrus at the market, and the classic combination of goat cheese, walnuts and citrus. A mandoline is helpful here. This is my favorite. To toast nuts: Preheat oven to 350ºF. Place walnuts on a baking sheet and cook for 10 to 12 minutes or until slightly browner and smelling fragrant. Dump the walnuts into a tea towel. Rub off the skins. Remove walnuts from towel, leaving skins behind. If you wish to get more of the skin off, place walnuts in a strainer and shake it aggressively.