Salad of Bitter Greens & Oranges

Recipe

• 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallot
• 2 1/4 teaspoons chopped fresh thyme
• 1 1/2 teaspoons grated orange peel
• 1/2 cup extra-virgin olive oil
• 1 1/2 5-ounce bags baby greens or 12 cups torn mixed greens (such as arugula, sorrel, watercress, radicchio, and endive)
• 4 green onions, thinly sliced
• 1/2 cup thinly sliced radishes
• 1/2 cup chopped fresh dill
• 3 oranges, peeled, halved, cut crosswise into half-circles

Combine lemon juice, shallot, thyme, and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk to combine before using.)

Combine greens, green onions, radishes, and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.