Whisk together ¼ cup of extra virgin olive oil, 2 teaspoons of Dijon mustard, 2 tablespoons of lemon juice, and 1 tablespoon of apple cider vinegar in a small bowl. Add salt and pepper to taste, ensuring the dressing is smooth and emulsified. Set aside.

In a large mixing bowl, combine four wedges of white radishes, three sliced watermelon radishes, ¼ cup of chopped cilantro, and ¼ cup of chopped red onion. Toss gently to ensure an even distribution.

Drizzle the prepared dressing over the salad ingredients and toss together gently, ensuring each piece is well-coated.

Garnish with fresh basil leaves and lemon slices arranged on top. Serve immediately for maximum freshness.