Young Turnip and Apricot Salad with Toasted Walnuts

Farmer John’s Cookbook (Petersen)

½ c. walnut pieces, toasted ¼ c. plain yogurt

4-5 young turnips, cut into matchstick-size 2 shallots, quartered

½ c. finely sliced dried apricots 1-2 jalapenos, stems, seeds removed

1 small bunch parsley, chopped quartered

1 bunch young turnip greens, coarsely chopped 1 clove garlic, quartered

½ c. mild-flavored vegetable oil 2 tsp. dry mustard

½ c. extra virgin olive oil 1 T. grated horseradish

1/3 c. vinegar 1 tsp. soy sauce or tamari

Salt and freshly ground pepper and salad greens

Combine the turnips, apricots, and toasted walnuts in a large bowl and stir to combine. Put the parsley, chopped greens, two oils, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined. Add the shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste. Serve immediately over salad greens.