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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)']

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.
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.
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.

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