Wash the radishes and then trim the root end from each. Leave the other end intact so that you can grasp it while you slice the radishes. Slice the radishes into ⅛” slices using a mandoline vegetable slicer. Transfer the radish slices to a sheet tray or large plate lined with paper towel to absorb some of the moisture. Thinly slice the cucumbers into ⅛” slices. Place both the radishes and cucumbers into a large bowl.

In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt and pepper. Toss the sliced radishes and cucumbers with a few tablespoons of the dressing or to taste. Sprinkle the microgreens over the salad, add a pinch of sea salt and serve.