Wash Radishes well and thinly slice them with the help of a mandolin.
Start to lay each slice carefully trying to cover just the side of each.
In a medium size bowl add the vinegar, olive oil, the Dijon mustard, minced garlic, herbs of Provence, salt, peeper and whisk all very good to the point of an emulsion then add the chopped capers. The reason why I add the capers last is because makes easier to whisk all ingredients and also because I like to see pieces of capers on the vinaigrette.
With a spoon gently pour the vinaigrette over the sliced radishes,
cover the plate with plastic wrap trying not to touch the wrapping to the carpaccio and refrigerate before serving. I highly recommend to serve it cold.
Note:* on salt and pepper measurement,a pinch was used by the measurement spoon "pinch" and not by eyes.