Preheat your oven to 400°F (200°C). Wash and trim the radishes, cutting them in half or quarters. Toss radishes with olive oil, kosher salt, and black pepper in a mixing bowl.

Spread the radishes in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.

Remove the radishes from the oven and let cool slightly. In a large serving bowl, combine mixed greens with roasted radishes to slightly wilt the leaves.

Sprinkle crumbled goat cheese and toasted pecans over the salad mixture.

Drizzle with balsamic vinaigrette and honey if using. Toss gently to combine and garnish with freshly chopped chives. Serve immediately.