Midsummer Market Salad

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10 small turnips (3/4 pound), peeled

1/2 pound baby carrots, peeled

Six 2-inch baby onions, peeled

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon French walnut oil or extra-virgin olive oil

1 teaspoon Dijon mustard

Salt and freshly ground pepper

Two 6-ounce heads of Bibb lettuce (8 cups)

3 ounces baby spinach (4 cups)

4 baby bok choy (6 ounces), thickly sliced crosswise

3 small kirby cucumbers (1/2 pound), sliced crosswise 1/4 inch thick

1 cup packed small basil leaves

1/2 cup lightly packed small chervil or parsley sprigs

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