Winter Salad of Balsamic-Glazed Turnips and Baby Greens

Turnips:

• 1 pound small or medium purple-topped or white turnips, greens ends trimmed
• 1 1/2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 1/2 tablespoons balsamic vinegar

Salad and vinaigrette:

• 1 1/2 teaspoons Dijon-style mustard
• Salt and freshly ground black pepper
• 1 tablespoon plain yogurt
• 1 tablespoon red or white wine vinegar
• 1/2 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 4 cups baby mixed greens, such as baby arugula, spinach, or sprouts

Preheat the oven to 400ºF. Cut large turnips into quarters, medium-size ones in half, and leave small (1-inch or so) turnips whole. Place in a medium-sized roasting pan or oven-proof skillet and toss with olive oil, salt, and pepper. Roast for 15 minutes. Add the balsamic and toss to coat all the turnips. Roast another 15 or 20 minutes, tossing the turnips once or twice so they brown evenly on both sides, and roast until they are just tender when pierced with a small sharp knife. Remove from the oven and let cool 5 to 10 minutes, until they are warm.

In a small bowl, mix the mustard, salt, and pepper. Stir in the yogurt. Add the vinegars and then the oil and stir to make a smooth dressing. The vinaigrette can be made several hours ahead of time. Cover and refrigerate until ready to use.

Meanwhile, place the greens in the center of a large plate or bowl. Arrange the warm turnips around the edges of the salad plate or bowl. Serve the dressing on the side.