You could drizzle the vinaigrette over the sauteed dish if you like. If there is any leftover salad, toss it into a heated skillet and saute for a few minutes!

Salad:
1  bunch arugula, washed, dried and coarsely chopped
1 bunch radishes, washed and sliced into thin rounds
4 T extra virgin olive oil or walnut oil
1  T white wine or rice vinegar or lemon juice
1 t dijon mustard
salt and pepper, to taste

1. Combine arugula and radishes in a salad bowl. Combine dressing ingredients in a small bowl.

2. Either toss dressing with arugula and radishes in the salad bowl or put salad on small plates and drizzle vinaigrette over.

Saute:
2 T butter
8 radishes, ends trimmed and thinly sliced
2 c coarsely chopped arugula, washed
salt and pepper, to taste

1. In a large skillet over medium heat, melt butter. Add radishes and cook, stirring often, for about 4 minutes, until tender. Transfer radishes to a bowl. Reserve.

2. Add the arugula to the skillet and cook just until wilted. Return radishes to the skillet and toss to combine. Season with salt and pepper and serve immediately.