In blender or bowl, measure the following ingredients:1 1/2 tablespoons curry powder 2 tablespoons honey 1 small spring onion, small chop 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup apple cider vinegar
Blend all of the above together. With blender running (or if in bowl, while whisking constantly), slowly add 1 cup sunflower oil. Adjust seasoning to taste with salt and pepper.
Salad preparation: 2 cups salad greens 4 baby white turnip bulbs, thinly sliced. Break green tops into bite size pieces and add to salad. 4 radish bulbs, thinly sliced. Break greens into bite sized pieces and add to salad (optional) 3 tablespoons sunflower seeds 1/4 cup toasted almonds, slivered or roughly chopped
Mix gently, then portion onto four plates and drizzle with curry vinaigrette
adapted recipe from http://thebackyardmarket.blogspot.com/