2 T lemon juice
1 T honey
1/4 c extra-virgin olive oil
salt and pepper, to taste
8 oz Japanese turnips, thinly sliced
1-lb plums, pitted and quartered
1/2 c chopped walnuts
1/2 c blue cheese chunks (or feta)
6 – 8 c lettuce leaves, rinsed and dried
1. Combine lemon juice, honey, and olive oil in a small bowl. Whisk to make a creamy vinaigrette. Add some salt and pepper to taste.
2. In another bowl, toss the turnips, plums, walnuts, and blue cheese together with 1 tablespoon of the vinaigrette. Set aside.
3. Put the lettuce leaves in a salad bowl. Mound the turnips, plums, walnuts, and blue cheese in the center. Or scatter them over the lettuces. Drizzle with the remaining vinaigrette and serve.