Ingredients

• 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)

Instructions

1. Preheat oven to 350°F. 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.