Step 1In a large saute pan, place the one-fourth cup olive oil, water, garlic, thyme and the white, orange, yellow, red and planet carrots, the breakfast radishes, turnips and salt. Cut a piece of parchment paper the size of the pan and place it on top of the vegetables. Cook over low heat, until tender, about 20 minutes, stirring occasionally and removing vegetables as they get tender (breakfast radishes will be done first). Add more water if the pan gets dry before the vegetables are cooked; this will depend on the size of vegetables.
Step 2Meanwhile, blanch the haricots verts, then the sugar snap peas (separately) in salted water until al dente, about 1 to 2 minutes each. Plunge them in ice water to stop the cooking and dry well.
Step 3Divide the white, orange, yellow, red and planet carrots, the breakfast radishes and the turnips among 4 salad plates so that you have some of each type of vegetable in each serving. Slice the snap peas in half lengthwise and scatter onto the four plates. Place some of the shaved fennel on each plate.
Step 4Slice the haricots verts in half lengthwise and place in a large bowl. Add the julienned watermelon radish and the mixed greens.
Step 5In a small bowl, whisk together the orange, lime, grapefruit and lemon juices. Add the oils slowly, whisking constantly to emulsify. Season with salt and pepper. Add a pinch of sugar, depending on the sweetness of the grapefruit and orange. Pour the dressing over the greens mixture and toss to coat.
Step 6Place the dressed salad on top of the plated vegetables. Roll up the cucumber slices and tuck them under the greens.