Carrot & Radish Salad with Thyme Vinaigrette

For the salad:

• 2 cups carrots
• 1 1/4 cup assorted radishes
• 6 cups arugula or baby spinach or spring mix
• 2 Tbsp fresh thyme
• 1 Tbsp olive oil
• 1 dash salt and pepper

For the dressing:

• 3 Tbsp olive oil
• 1 Tbsp champagne vinegar
• 1 tsp honey
• 1 tsp fresh thyme
• 1 dash salt and pepper

Slice carrots and radishes thinly, preferably on a mandoline.

Toss carrots into a skillet with olive oil and some salt, pepper and fresh thyme. Sauté for about 4 minutes, until carrots are just starting to soften but don't lose their crunch.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 oil to coat. Combine dressing ingredients in jar and shake to emulsify. Add carrot and radish mixture to greens, drizzle with dressing and toss to lightly coat.