Salad Turnips – Ripley Farm

Ingredients

• 1 cup pecans (or nut of choice)
• 1 bunch salad turnips, roots and leaves, thinly sliced (not stringy stems)
• 1-2 cups mesclun greens, chopped
• 2 TBLS balsamic vinegar
• 1 tsp honey
• 3 TBLS olive oil
• 2 TBLS maple syrup
• Salt and pepper to taste
• 1 bunch salad turnips, washed and sliced thinly
• 1 teaspoon salt
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 tea black peppercorns, crushed
• 3 thin slices of ginger
• 1 TBLS cooking oil
• 1 pound sausage, either loose or in links, your choice of seasonings
• Greens from 1-2 bunches of hakurei salad turnips, discard long, stringy stems and chop leaves
• salt and pepper, to taste
• lemon slices
• 1 bunch hakurei turnips, trimmed and greens separated
• olive oil
• 1 clove garlic, minced
• 1-2 tablespoons cooking oil
• 1 bunch salad turnips, cut into ¾ inch chunks
• 1 bunch salad turnip greens, stems removed and leaves shredded
• ¼ teaspoon cumin seeds
• ¼ cup onion, minced
• 1 medium-large tomato, chopped
• cayenne pepper to taste