Step 1

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.

Step 2

Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Step 3

While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.

Step 4

Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.

Step 5

Note: These are best served at room temperature.