Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette
Bacon in a salad doesn't necessarily scream "healthy!" but because the meat is used in moderation, this dish is still a winner. Just two slices (for four servings) impart a smoky flavor into the vinaigrette that coats the greens.
- 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
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.