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Slice rutabaga into 1/8" slices. Lay in single layer on sheet pan and brush with mixture of 1 T. olive oil and 1 tsp. sherry vinegar. Sprinkle with salt and pepper and roast until tender, about 15 minutes. Set aside to cool. Heat 1 T. olive oil and cook onions until brown, about 10 minutes. Remove pan from heat and deglaze with apple cider vinegar. Return to heat and cook until liquid has evaporated. Sprinkle with thyme and set aside. Whisk together Dijon mustard and 1/4 cup olive oil, 1 T. sherry vinegar, and salt and pepper for sherry vinaigrette dressing. Add just enough to greens and walnuts to thinly coat and save the rest for next time. To serve , arrange rutabaga slices and onions on a plate and top with salad.