Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette
- Step 1Preheat oven to 375 degrees. Toss turnips with oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, tossing after 15 minutes, until golden brown and tender, about 35 minutes.
- Step 2Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Step 3Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach.
- Step 4About 5 minutes before turnips are finished roasting, heat a small high-sided skillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Add shallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegar mixture. Fold warm bacon vinaigrette into greens, and divide evenly among 4 plates.Top with roasted turnips and pecans.