Place the chopped chives and neutral oil in a blender or small food processor. Blend on high until the mixture is vibrant green and smooth, about 30–45 seconds. Add lemon juice and a pinch of fine salt, pulse to combine.

Strain the oil through a fine-mesh sieve or cheesecloth into a small bowl, pressing on the solids to extract as much oil as possible. Reserve the strained chive oil in a small squeeze bottle or jar. (If not using immediately, refrigerate; bring to room temperature before serving.)

Whipped Goat Cheese

Whip

In a small bowl or the bowl of a stand mixer, combine the goat cheese, milk or cream, 1 teaspoon olive oil, and lemon zest. Whip with a spatula, hand mixer, or whisk until smooth and airy, about 1–2 minutes. Add a few grinds of black pepper and taste; adjust cream for texture. Transfer to a piping bag or small spoonable bowl.

Arugula Pistou

Pulse

In a mini food processor, combine the arugula, basil (if using), garlic, toasted nuts, and grated cheese. Pulse to a coarse paste.

With the processor running, drizzle in the 3 tablespoons extra-virgin olive oil until a loose, spoonable pistou forms. Stir in 1/2 teaspoon lemon juice and season with coarse salt to taste. The pistou should be bright and slightly oily; if too thick, thin with another 1/2 teaspoon oil or a few drops of water.

Salad & Assembly

Prepare radishes and arugula

Trim radish roots and green tops. Slice larger radishes into quarters and smaller ones in half so pieces are bite-sized. Toss the 2 cups of arugula lightly with a pinch of salt and a tiny drizzle (about 1/2 tsp) of olive oil to loosen leaves.

Plate

On a serving plate (or divide among 4 small plates), make 4 small quenelles or dollops of whipped goat cheese spaced evenly. Arrange the prepared radish pieces around and atop the goat cheese, leaving visual negative space.

Dot or drizzle small spoonfuls of the arugula pistou between the radishes and goat cheese — use about 1 teaspoon pistou per plate/portion. Sprinkle the grated ricotta salata evenly over the radishes and arugula (about 1/4 oz per portion).

Finish with a light drizzle of chive oil over the radishes and cheese (about 1/2 teaspoon per portion), scatter the snipped fresh chives and optional chopped parsley, and season with coarse sea salt and freshly ground black pepper to taste.

Serve immediately at room temperature so whipped goat cheese is soft and the radishes are crisp. Recommend serving as a petit plat or shared starter.