Carrot, Radish, and Beet Salad with Apricot

Ingredients

• 1/4 cup dried apricots (finely chopped)
• 1/4 cup white-wine vinegar
• 1 small shallot (finely diced)
• 1 tsp Dijon mustard
• 1/4 tsp fine sea salt
• 2 Tbsp extra-virgin olive oil
• 4 cups mixed-colored carrots (shaved lengthwise, about 3)
• 4 mixed-colored radishes (thinly sliced into rounds)
• 1 small red or yellow beet (thinly sliced into rounds)
• 1 cup watercress or baby arugula
• 1/4 cup mint leaves (roughly torn)
• 2 small oranges (rind removed and sliced into rounds or half moons)
• 12 pitted green olives (sliced lengthwise)
• 1/4 cup roasted pistachios (roughly chopped, or pumpkin seeds)