1 medium-sized Orange
1 Tbsp Sherry Reserva Wine Vinegar
1 Tbsp Honey
4 Tbsp Extra Virgin Olive Oil
1 bunch (1/2 – 1 lb) Turnips
1 clamshell package (~ 5 oz) “Rocket,” aka baby salad greens
Salt and pepper
Zest orange over a small bowl, set aside the zest.
Juice/squeeze the orange over a fine mesh strainer or sieve with a bowl or cup underneath. Transfer the resulting juice (about 1/4 Cup) to a small saucepan and whisk together with the honey.
Bring the mixture to a simmer over low heat, stirring frequently, until liquid is reduced to a thicker syrup. Remove pan from heat, cool, transfer to a cruet with sherry vinegar and olive oil. Fasten lid on the cruet and shake dressing to combine.
Scrub the turnips and cut off the green tops, the “hairy” roots, and slice away any blemishes. Thinly slice each turnip crosswise.
Open the package of baby salad greens, and check for any unsightly or oversized pieces. Divide salad greens among the individual serving plates, then top with sliced turnips. Drizzle each plate with a little of the citrus. Season lightly with salt and pepper, and garnish with a tiny bit of orange zest.
Makes 4 servings.