Baby Turnip Salad with Toasted Pecans and Bacon

-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.