Fall Vegetable and Watercress Salad



1 large bunch of watercress, washed and dried thoroughly
2lbs of root vegetables (I used a mixture of carrots, radishes, turnips, and parsnips- but feel free to use a combination of your preference), scrubbed, and sliced into pieces of about ½ inch thickness.
4 sprigs thyme
¼ cup vegetable oil
¼ cup honey
Splash of red wine vinegar
2-3 ounces of goat cheese, crumbled
Salt and Pepper

For the Vinaigrette:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 tablespoon honey