FOOD

Baby turnip, Santa Rosa plum, black sesame and arugula salad

Serves 4

• 3 lbs. baby turnips, peeled with 1” of stem left on, cut in half or quarters depending on size
• 4 Santa Rosa plums, black plums or pluots
• 3 teaspoons black sesame seeds, toasted
• 1 lb. baby or wild arugula leaves, washed
• 1 teaspoon fresh squeezed lemon juice
• 3 teaspoons extra virgin olive oil
• Maldon sea salt, to taste

1. Start by cooking the turnips in salted boiling water until they are just tender. Immediately place them in ice water to stop the cooking. Drain on a paper towel reserve.
2. Slice the plums in half, removing the pit. Cut them into wedges about 1/4" thick.
3. Combine the cooked turnips, plums, black sesame seeds and arugula in a large mixing bowl.
4. Season with lemon juice, olive oil and sea salt. Serve immediately or keep refrigerated up to one day.

Recipe provide by Jason Berthold, excutive chef of Michael Mina's RN74.