Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden 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 into3-inch pieces. Toss greens with spinach.

About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.