Hakurei Salad Turnip Salad

Adapted from Mi Ai Lipe’s Bounty from the Box

Ingredients

Dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil

1 cup pecans
2 tablespoons maple syrup
Hakurei turnip greens, coarsely chopped
Other mixed salad greens (optional)
1 bunch Hakurei turnips, peeled and thinly sliced

Instructions

  1. To make the dressing, mix together the balsamic vinegar, honey, sea salt, and pepper. Slowly whisk in the olive oil until the dressing thick- ens. Set aside.
  2. Preheat the oven to 375°F. In a bowl, add the pecans and maple syr- up. Mix well. Place the pecans in a single layer on a cookie sheet and bake until they are golden and crispy. Transfer the pecans to a plate, spread them into a single layer, and place them in the freezer (this step enhances their texture). Be sure to seal the nuts in an airtight container—this will help avoid stickiness as they thaw.
  3. To serve, place a single serving of the greens on plates, add the tur- nips, and drizzle the dressing over the top. Lastly, sprinkle some of the baked pecans over the salad.