Roasted Turnip Salad

**This recipe will be available for tasting this week courtesy of shareholder Tanya Rotenberg! Ingredients: 8-10 baby turnips, washed well and cut into quarters 6 young carrots, washed well and cut into 2-3 inch pieces 1-1/2 teaspoon total, chestnut honey 1 teaspoon + 3 tablespoons olive oil 3-5 (depending on size) strips of bacon, sliced into small strips OR 4-5 tablespoons lardons fumé 3 cups pea-shoots, washed, dried and pulled apart into smaller pieces 3 tablespoons apple-balsamic vinegar or aged balsamic Salt and pepper to taste Preparation: Roast the root vegetables:  Pre-heat the oven to 230 C/ 450 F.  In a baking dish, toss the turnips and carrots with ½ teaspoon chestnut honey, 1 teaspoon olive oil, salt and pepper.  Place in hot oven and roast until tender and beginning to caramelize, approximately 20 minutes.  Remove from oven and set aside. Cook the bacon/lardons:  Place the sliced bacon strips or lardons in a pan and cook on medium heat until crisp.  Discard fat and drain cooked lardons on paper towels.  Set aside. Make the dressing:  In a bowl, whisk together vinegar, 1 teaspoon honey, salt and pepper.  Add 3 tablespoons of olive oil and continue to whisk. Finish the salad:  Place the roasted turnips, carrots and lardons or bacon in a pan.  Heat on the stove until very warm, careful not to burn.  Place the dressing in a small saucepan and heat until very warm.  Pour a third on to the roasted vegetable and toss over heat for a few seconds.  Toss the pea shoots with the remaining warm dressing. Plate and serve:  Plate several pea shoots in the middle of each plate.  Arrange the roasted vegetables and lardons around the pea shoots.  Serve warm. http://www.tastegurus.com/index.php?option=com_content&task=view&id=55&Itemid=1