Bacon in a salad doesn't necessarily scream "healthy!" but because the meat is used in moderation, this dish is still a winner. Just two slices (for four servings) impart a smoky flavor into the vinaigrette that coats the greens.

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces

1/4 teaspoon extra-virgin olive oil

Coarse salt and freshly ground pepper

2 teaspoons sherry vinegar

2 teaspoons grainy mustard

4 cups baby spinach, washed well

1 ounce bacon (about 2 slices), thinly sliced crosswise

1 shallot, minced

2 tablespoons pecans, toasted and coarsely chopped

Preheat oven to 375 degrees. Toss turnips with oil
and 1/2 teaspoon salt on a rimmed baking
sheet. Roast, tossing after 15 minutes, until
golden brown and tender, about 35 minutes.
Whisk together vinegar, mustard,
1/4 teaspoon salt, and 1/4 teaspoon pepper.
Wash turnip greens well, and tear into
3-inch pieces. Toss greens with spinach.
About 5 minutes before turnips are finished
roasting, heat a small high-sided
skillet over medium-high heat. Cook bacon,
stirring, until crisp, 4 to 5 minutes. Add
shallot, and cook until soft, 1 to 2 minutes.
Remove from heat, and stir in vinegar
mixture. Fold warm bacon vinaigrette into
greens, and divide evenly among 4 plates.
Top with roasted turnips and pecans.