Spring radish salad

French do like their radishes. Like they are and in dishes. They, piled up, are the first sign that spring is here and, when disappearing, signalling that summer has taken over. Yet, although present everywhere, the radishes one finds in the markets and shops are the long ones, less crispy and pungent, yet, for this salad, I recommend the round ones. Not only the dish looks better (my opinion), but has much more character to offer to any radish connoisseurs.

400 g round radishes, cut into two or four pieces
1/3 tsp vinegar
1 tsp chopped chives
1 tsp chopped wild garlic or a bit of fresh garlic, grated
2 tbsp mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

In a bowl, mix all of the ingredients and let them merry for 10-15 minutes before serving. Serve with every dish possible.