Crunchy, savory and sweet - a salad masterpiece.
Cook 4 pieces of bacon until crispy.
Pour the fat from the pan and then toast 1/3 cup of walnuts in the same pan, until they are evenly browned. Remove to a plate to cool, then roughly chop them.
In a small jar, mix:
1 T cider syrup
1 T apple cider vinegar
3T olive oil, salt and pepper to taste.
Chop 3-4 scarlet turnips into matchsticks.
Put about 2 cups of greens (mesclun, braising, or chopped baby kale, spinach, or chard) on a plate.
Toss the turnip matchsticks in the dressing, then place on your bed of greens.
Sprinkle toasted nuts, crumbled bacon, and either crumbled blue cheese or feta on top.