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Categories:
balsamic vinegar sugar extra-virgin olive oil salt sherry vinegar mustard garlic walnut oil baby salad greens walnuts blue cheese fresh herbs
Viewed: 90 - Published at: 9 years agoIngredients
- 1 pound turnips (3 medium), peeled and cut in wedges (about 1/2 inch wide at widest part)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sugar
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1 very small garlic clove, pureed
- 1 tablespoon walnut oil
- 5 cups baby salad greens (about 4 ounces)
- 1/2 cup coarsely chopped walnuts
- 1 ounce blue cheese, crumbled (1/4 cup)
- 1 to 2 tablespoons chopped fresh herbs such as tarragon, parsley, chives
Method
- 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 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 colored.
- Remove from heat.
- In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste.
- Whisk in remaining olive oil and walnut oil.
- If any liquid remains on baking sheet, tip into dressing.
- 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.
