- 1 bunch, hakurei turnips with greens (5 or 6 turnips)
- 1 Bunch radishes (optional)
- 1/4 cup chopped pecans or walnuts or sunflower seeds (try toasting them first to bring out their nutty flavor profile)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- 1 Tablespoon dijon mustard
- 1 Tablespoon olive oil
Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. Put the greens in your salad bowl. Wash as many turnips as you think you’d like to eat. I usually use 3 or 4. Cut the ends off the top and bottom. Cut each turnip in half and slice thinly. Add the turnips to the greens. In a small bowl, mix together the vinegar, honey, and mustard. In a small saucepan, heat the olive oil over medium heat. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. Heat thoroughly and reduce the dressing until it starts to thicken. Remove from the heat, pour over the salad, and toss to coat all the greens. Top with croutons, if desired. Serve at once.