Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

marthastewart.com
serves 4
Ingredients

• 2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
• 1/4 teaspoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 teaspoons sherry vinegar
• 2 teaspoons grainy mustard
• 4 cups baby spinach, washed well
• 1 ounce bacon (about 2 slices), thinly sliced crosswise
• 1 shallot, minced
• 2 tablespoons pecans, toasted and coarsely chopped

Preparation

• 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.
  

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