Mince Shallot (1). Place in small bowl. Cover with White Balsamic Vinegar (2 tablespoon), and add a pinch or two of Kosher Salt (to taste). Set aside.
Cut off one end of the Watermelon Radishes (2). Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline.
Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season all over with Kosher Salt (to taste)
Cut off each end of each Sunkist Orange (2). Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice.
Scatter Walnut (1 handful) and Goat Cheese (to taste) to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle Olive Oil (to taste) over top.
Scatter Fresh Chives (to taste) if using. Let sit a few minutes (or longer - it benefits from a brief rest) before serving.