Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some
overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.

Serves 4 to 6

Roasted Baby Turnips

• 2bunches baby turnips, peeled and chopped into quarters
• 2tablespoons olive oil
• Pinch of salt, to taste

Dijon-Shallot Vinaigrette

• 2tablespoons white wine vinegar
• 1tablespoon Dijon mustard
• 1/4cup extra-virgin olive oil
• 1shallot, finely minced
• Pinch of salt, to taste
• 1tablespoon tarragon, chiffonade

1. Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
2. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
3. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
4. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
5. Note: These are best served at room temperature.

• This recipe is a Wildcard Contest Winner!

http://food52.com/recipes/27094-roasted-baby-turnips-with-dijon-shallot-vinaigrette-and-tarragon