1. Make the dressing by peeling and grating the ginger and chopping the garlic finely. Combine the two in a mixing bowl or mash into a paste with a pestle and mortar. Add the honey, lemon, apple cider vinegar and olive oil and whisk to combine.
2. Toss tatsoi, mustard greens and cilantro leaves together in a large bowl. Using a mandoline or sharp knife, slice the watermelon radish thinly and distribute evenly amongst the greens
3. Add some of the dressing, but only lightly, so as not to overwhelm the flavors and buoyancy of the greens.
4. To serve, sprinkle the salad with the sesame seeds as a garnish and add salt and pepper to taste. Top with shavings of good pecorino, as much as is desired.