Makes 2 servings.

1 bunch Red Dog hakurei turnips, chopped into quarters
1 tablespoon olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette
1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
1/8 cup extra-virgin olive oil
1/2 Red Dog shallot, finely minced
Pinch of salt, to taste
1/2 tablespoon tarragon, chiffonade

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. Serve at room temperature.