This lovely combination will be offered to you in most French homes as a little nibble before your meal. Soaking the radishes in ice water for awhile before eating will cut some of their peppery flavor. With a light coating of butter and a quick dip in the Cadillac of the salt world, fleur de sel, you're in for a great treat.
You'll need one bunch small radishes, if you can buy them with their greens still attached, trim them down to a little top knot to grasp. Wash them well and put them in a bowl of ice water for at least 15 - 20 minutes.
Drain and dry thoroughly. Apply a thin coat of non-salted better to the radish and then gently dip into the fleur de sel.
These would be a great addition to a springtime buffet table.
Adapted from Ina Garten's Barefoot in Paris.