Today’s Market Fresh Cooking recipe is complements of the Farmers’ Market weekly CSA recipe.
INGREDIENTS
- 4 teaspoons red wine vinegar
- ¼ teaspoon fine sea salt
- 2 teaspoons honey
- ¼ cup extra virgin olive oil
- Pepper
- 4 small turnips, about 5 ounces, peeled
- 8 cups arugula, wild if possible
- 4 ounces thinly sliced prosciutto, torn into bite-size pieces
PREPARATION
- In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
- Using a mandolin or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
yield: 4 servings
time: 10 minutes
courtesy of NY Times columnist Melissa Clark