Shaved turnip salad with arugula and prosciutto [The New York Times]

Time:

4 teaspoons red wine vinegar

1/4 teaspoon fine sea salt

2 teaspoons honey

1/4 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.

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.

Yield: 4 servings.