Recipe From: Mariel Borgman, MSU Extension
1/4 cup apple cider vinegar
1 tbsp finely chopped shallot
1 tsp fresh lime juice
1 tbsp honey
1 tsp kosher salt
1 tsp Dijon mustard
1 tbsp poppy seeds
1/2 cup olive oil
5 cups chopped fresh turnip greens (from about 1 bunch)
2 cups baby kale or spinach
2 spring turnips, peeled, tops removed
4 medium radishes, tops removed
3 tbsp minced fresh chives
Whisk the apple cider vinegar, shallot, lime juice, honey, salt, Dijon mustard, poppy seeds, and olive oil together in a small bowl.
Massage 1/4 cup of the vinaigrette into turnip greens and baby kale or spinach and let stand for ten minutes. This helps tenderize the greens.
Using a mandoline or knife, slice the turnips
and radishes into thin translucent rounds. Add to
greens and combine with the rest of the dressing.
Sprinkle with chives before serving.
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