Crêpes with Coupole, Shaved Radish Salad, and Orange–Mustard Seed Marmalade | culture: the word on c

Ingredients

• 10 oranges
• 2 cups fresh-squeezed orange juice
• ¼ cup good-quality white wine vinegar
• 1 cup granulated sugar
• Kosher salt (to taste)
• 1 tablespoon mustard seeds
• 3 cups red wine (avoid anything too tannic; a fruity or spicy red is best)
• ¼ cup sugar
• 1 bay leaf
• 10 sprigs thyme
• 1 shallot (minced)
• ¼ cup good-quality red wine vinegar cup canola oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground white pepper
• 1 piece 8 ounces Coupole (from Vermont Butter & Cheese), or other mild, creamy soft-ripened cow or goat’s milk cheese
• 8 crepes (store-bought or homemade)
• 1 bunch mixed radishes (Seidel likes to use pastel-hued Easter Egg radishes from his farm, trimmed and scrubbed)
• 1 bunch mache (rinsed, drained, and patted dry)