Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

Roasted Baby Turnips

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

Dijon-Shallot Vinaigrette

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