An artful assemblage for spring or fall. Prep on the weekend and have all the ingredients ready for an easy lunch or dinner.

6 cups baby spinach
1 large watermelon radish, sliced thin, cut into wedges
4 shunkyo radishes, sliced into thin half moons
1/2 cup julienned daikon radish
1/2 cup pickled red onions
3 Tbsp. pickle juice dressing
1/2 cup crispy roasted chickpeas
Salt and pepper to taste
Shaved hard cheese, for serving

In a large bowl, combine all ingredients and gently toss to combine; finish with shaved hard cheese.