Fresh baby greens, turnips and parsley available for your next CSA share to make this easy but delicious salad. You can also include blue cheese with your next delivery by adding it to your order via our online store.
1 pound turnips (3 medium), peeled and cut in wedges (about 1/2 inch wide at widest part)
2 tablespoons balsamic vinegar
½ teaspoon sugar
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon sherry vinegar
½ teaspoon Dijon mustard
1 very small garlic clove, puréed
1 tablespoon walnut oil
5 cups baby salad greens (about 4 ounces)
½ cup coarsely chopped walnuts
1 ounce blue cheese, crumbled (1/4 cup)
1 to 2 tablespoons chopped fresh herbs such as parsley (could also use tarragon, chives)
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.
Recipe from NYT Cooking.