4 Japanese turnips
¼ cup pecans halves or pieces
3 ounces bacon (optional)
1 green onion, sliced on the bias
sea salt and pepper to taste
1-2 tablespoons balsamic vinegar
1-2 tablespoons olive oil
1. Preheat oven to 350 degrees.
2. Remove greens from turnips. Tear leaves with your hands into medium to large pieces and set aside.
3. Slice the turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.
4. Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.
5. In a pan, sauté the bacon, if using, until crunchy on both sides. Remove from the pan and set aside. Reserve the fat.
6. Prepare a simple vinaigrette: combine vinegar with a pinch of sea salt and pepper. Slowly drizzle in about 1-2 tablespoon olive oil. Set aside.
7. Heat the bacon fat in the same pan or if not using bacon use a teaspoon of olive oil. Once hot, add the greens and green onion, season with sea salt and just a splash of balsamic vinegar and cook until they are wilted.
8. Remove the sliced turnips from the iced water bath, dry, and toss them with the vinaigrette.
9. Arrange the turnip slices and greens in a mound and sprinkle with the bacon, if using, and pecans.