1 bunch, hakurei turnips with greens [substitute or add any hardy greens];
1/4 cup chopped pecans, sunflower seeds, or pine nuts;
2 tablespoons balsamic vinegar;
1 tablespoon honey;
1 tablespoon Dijon mustard;
1 tablespoon olive oil.
Rinse and chop greens into into salad-sized pieces;
Cut each turnip in half and slice thinly;
Mix together the vinegar, honey, and mustard in a small bowl;
Heat the olive oil over medium heat.
Add nuts and vinegar, honey, mustard combination into olive oil;
Once the dressing starts to thicken, pour over the greens;
Serve and enjoy.