Japanese Turnip- Hakurei Salad

Recently my farmer friend, Kyle Reynolds of KMK Farms,introduced me to a new winter salad ingredient, the Japanese turnip Hakurei. It was similar to a radish in texture but without the spiciness, making it a good choice to serve picky eaters like children and the elderly. I added another local product, walnuts and candied them quickly in local honey and maple syrup in a small saucepan. I also used our local Fuji apples, but other apple varieties will work fine. My dressing of choice is the usual homemade wine vinegar and local oil olive, with a grind of fresh pepper and a pinch of Hawaiian sea salt. It looked a little bland so I tossed on a few pomegranate seeds and kumquat slices to add color.

Hatari, Apple and Candied Walnuts Salad

3 Hakurei Turnips, washed, unpeeled and thinly sliced

1 med apple, cored and thinly sliced

¼ c candied walnuts, chopped coarsely

fresh lettuce washed and torn

optional: pomegranate seeds and kumquat slices

olive oil, wine vinegar

Right before serving, toss the turnip and apples slices with the dressing in a small bowl. Add a grind of fresh pepper and pinch of salt. Arrange a handful of lettuce on individual plates, top with the turnip and apple slices. Sprinkle on the chopped walnuts, and optional ingredients. Drizzle on more dressing if desired.