Bitter Greens With Carrots, Turnips, And Oranges

• 1/2 cup walnuts
• 2 tablespoons Champagne vinegar or Riesling vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1 tablespoons whole grain mustard
• 1/3 cup grapeseed oil or olive oil
• Kosher salt, freshly ground pepper
• 1 teaspoons thyme leaves
• 3 cups watercress, tough stems removed
• 1/2 head of radicchio, halved lengthwise, core removed, leaves separated
• 6 baby carrots, scrubbed, thinly sliced into rounds
• 4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise
• 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
• 1/4 cup kumquats, sliced into rounds, seeds removed (optional)
• Flaky sea salt (for serving)

1. Preheat oven to 350u0b0F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8-10 minutes. Let cool; coarsely chop.
2. Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
3. Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

walnuts, vinegar, lemon juice, shallot, whole grain mustard, grapeseed oil, kosher salt, thyme, radicchio, baby carrots, baby turnips, oranges, kumquats, salt

Taken from www.epicurious.com/recipes/food/views/bitter-greens-with-carrots-turnips-and-oranges (may not work)