The key to this salad is to make sure that the vegetables are very thinly shaved. So use a mandolin if you have one, or a vegetable peeler to shave off thin slices. Trim off the root ends of the vegetables and then slice thinly, shaving the radish into rounds and the carrots into long strips. You can peel the vegetables before you shave them if you like, but I like to keep the peel on as it has great color and great flavor. Whisk together the satsuma juice, the olive oil and salt and pepper. Toss the vegetables with the dressing. Divide between two plates and serve.