3-4 cups mixed salad and/or winter greens, washed and dried4 small Japanese turnips (roots and greens), washed and dried 1/2 cup almonds, toasted and coarsely chopped 4 small radishes, washed and thinly-sliced

red onion, sliced thin in rings (optional)

apple or pear, sliced thin (optional)

For the dressing: 3 Tablespoons great quality extra virgin olive oil 1 Tablespoon high quality red wine vinegar 1 Tablespoon honey Sea salt and pepper

OR...try it with the Basil Vinaigrette found in this week's recipes

Place one cup of greens onto each salad plate.

Remove the green tops from the turnips.  Slice the greens coarsely and add them to the salad plates.  Snip off the long root from each turnip.  Cut each turnip in half and then slice each half thinly.  Add to the salad plates.

Scatter the chopped almonds on top.  Add thin slices of radishes to each plate.

Make the dressing at the last minute by combining the olive oil, vinegar and honey and mixing well.  Add a large pinch of sea salt and freshly ground pepper.  Drizzle a Tablespoon of salad dressing on the top of each salad.

adapted recipe from culinarygetaways.com