Cut the stems and roots off of the radishes and place them in a bowl. Toss them with the olive oil, salt and pepper.

Heat the grill to high. Place the radishes directly on the grill. Cook them about 10 minutes, turning a couple times to char all sides.

While they are cooking, whisk the mustard and honey into the olive oil to make a honey mustard vinaigrette.

When the radishes are done (they should be tender like a potato), place them into the bowl of dressing.

Plate the radishes on top of a pile of arugula greens and drizzle with more dressing.