Dish of the Week: Baby Turnip Salad with Toasted Pecans and Bacon

1 bunch baby turnips

1/4 c. pecan halves or pieces

3 oz. bacon

1 green onion, sliced on the bias

salt and pepper, to taste

1-2 Tbsp. Balsamic Vinegar

1-2 Tbsp. olive oil

Preheat the oven to 350°. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside. Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water. Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside. In a non-stick pan, sauté the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat. Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside. Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and sauté until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted. Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette. Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.  From www.grouprecipes.com.