Roast Carrot Salad With Muscadine Vinaigrette

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1 cup muscadine or other sweet wine, such as sweet Riesling

1 teaspoon Dijon mustard

1 teaspoon salt

3/4 teaspoon freshly ground pepper

1/2 teaspoon fresh lemon juice

1/4 cup plus 2 tablespoons vegetable oil

2 pounds baby carrots, green tops trimmed to 1/2 inch

1 1/2 tablespoons olive oil

4 cups packed dandelion greens, torn into bite-size pieces (about 3/4 pound)

2 bunches of watercress, large stems trimmed

1/2 cup Pickled Pepper Relish

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