How to Make It
Preheat the oven to 350°. Spread the pumpkin seeds in a pie plate and toast for about 5 minutes, until lightly golden. Transfer the seeds to a small bowl; add 1/4 teaspoon of the canola oil, season with salt and toss.
Meanwhile, in a small bowl, whisk the cider vinegar with the remaining 2 tablespoons of canola oil and season the vinaigrette with salt and pepper.
In a medium bowl, toss the radishes with 2 tablespoons of the vinaigrette. Arrange the radishes on plates or a platter. Sprinkle the herbs and the toasted pumpkin seeds on top and drizzle with the pumpkin seed oil. Toss the microgreens with the remaining vinaigrette. Top the radish salad with the microgreens and serve.
Pumpkin seed oil is available at specialty food shops; one that's made in the US is available from wholeheartedfoods.com.