Salad of Bitter Greens and Oranges

• 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallots
• 2 14 teaspoons chopped fresh thyme
• 1 12 teaspoons orange zest
• 12 cup extra virgin olive oil
• 1.5 (5 ounce) bags baby greens (such as arugula, sorrel, watercress, radicchio and endive) or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio and endive)
• 4 green onions, thinly sliced
• 12 cup thinly sliced radish
• 12 cup chopped fresh dill
• 3 oranges, peeled, halved, cut crosswise into half-circles

1. Combine lemon juice, shallot, thyme and orange peel in small bowl.
2. Gradually whisk in oil.
3. Season dressing to taste with salt and pepper.
4. (Can be made 1 day ahead.
5. Cover, chill.
6. Bring to room temperature and whisk to combine before using.
7. ).
8. Combine greens, green onions, radishes and dill in large bowl.
9. Toss with enough dressing to coat.
10. Add oranges; toss again and serve.

lemon juice, shallots, thyme, orange zest, extra virgin olive oil, baby greens, green onions, radish, dill, oranges

Taken from www.food.com/recipe/salad-of-bitter-greens-and-oranges-161426 (may not work)