Carrot, Radish And Arugula Salad With Thyme Vinaigrette

• For the salad
• 2 cups red carrots
• 1 cup radishes, assorted colors
• 1/4 cup black radish
• 6 cups wild arugula
• 2 tablespoons fresh thyme leaves
• 1 tablespoon olive oil
• 1 dash salt
• 1 dash pepper
• For the dressing
• 3 tablespoons good quality olive oil
• 1 tablespoon champagne vinegar
• 1 teaspoon honey
• 1 tablespoon fresh thyme
• Dash salt
• Dash pepper

1. Slice the carrots and the radishes on a mandoline, or thinly - about 1/16 of an inch thick.
2. Toss the carrots into a skillet with the olive oil and some salt, pepper and fresh thyme. Saute for about 4 minutes, until carrots are just starting to soften but don't lose their crunch.
3. Remove from heat and add black radish, letting the warm skillet just barely soften it. Let cool, and add red, white and purple radishes and toss in the oil to coat.
4. Combine dressing ingredients in a jar and shake to emulsify. Add carrot and radish mixture to the greens, drizzle with dressing and toss to lightly coat.

salad, red carrots, radishes, black radish, wild arugula, thyme, olive oil, salt, pepper, dressing, olive oil, champagne vinegar, honey, thyme, salt, pepper

Taken from food52.com/recipes/11549-carrot-radish-and-arugula-salad-with-thyme-vinaigrette (may not work)