Shaved Turnip Salad With Arugula and Prosciutto

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    208 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 19 milligrams cholesterol; 944 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
2. Using a mandoline 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.

10 minutes