1 bunches baby turnips with greens, trimmed, greens reserved, turnips cut into 1-inch pieces1/4 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 small spring onion, minced 2 tablespoons pecans, toasted and coarsely chopped
Preheat 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. Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wash turnip greens well, and tear into 3-inch pieces. Toss greens with spinach. About 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.
adapted recipe from wholeliving.com