Greens with Balsamic-Roasted Turnips
3 medium turnips, peeled and cut into wedges (1/2 inch at the widest part)
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon sherry (or white wine) vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, pureed
5 cups (4 oz.) lettuce or other salad greens (like mizuna!)
1/2 cup coarsely chopped walnuts (or almonds, etc.)
1 ounce (1/4 cup) blue cheese, crumbled
1 to 2 tablespoons chopped fresh herbs such as parsley, chives, or tarragon
1. Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment covered baking sheet, dousing turnips with any liquid left in the bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely covered. Remove from heat.
2. In a small bowl or measuring cup whisk together the vinegar, mustard, garlic, and salt to taste. Whisk in remaining olive oil. If any liquid remains on baking sheet, tip into dressing.
3. Combine greens, walnuts, blue cheese, and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.