-Chop up a bunch of turnips into ½ inch pieces.
-Place in a large sauté pan with the following
2 TBS butter
A pinch of organic brown sugar
A splash of dry sherry
2 TBS chopped green onions
Some freshly ground black pepper.
-Cook covered over a low flame, stirring occasionally until turnips are golden, about 10 minutes.
-Preheat the oven to 350.
-Remove the greens from one bunch of turnips.
-Tear the turnip leaves with your hands into medium sized pieces and set aside.
-Slice turnips as thin as possible.
-Put the turnips into a bowl of iced water.
-Toast ¼ cup pecans in the oven just until they start to brown, about 7 minutes at 350 degrees.
-Remove the pecans from the oven and set aside.
-Fry 4 slices of thick cut bacon until crunchy on the outside.
-Remove from the pan and set aside, reserving the fat.
-Prepare a simple vinaigrette:
-Combine 1-2 TBS Balsamic vinegar with a pinch each of sea salt and pepper.
-Slowly drizzle/whisk in about 1-2 TBS extra virgin olive oil. Set aside.
-Heat the bacon fat in the same pan.
-Once hot, add 2 cloves of minced garlic and sauté for 30 seconds.
-Add greens to the pan, season with the following:
Sea salt
A splash of Balsamic vinegar
-Cook until the greens are wilted.
-Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.
-Chop up bacon into ½ inch pieces.
-Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.
-Top with the vinaigrette and some chopped chives or cilantro and serve.