Ingredients:

• 8-10 baby turnips, washed well and cut into quarters
• 6 young carrots, washed well and cut into 2-3 inch pieces
• 1-1/2 teaspoon total, chestnut honey
• 1 teaspoon + 3 tablespoons olive oil
• 3-5 (depending on size) strips of bacon, sliced into small strips OR 4-5 tablespoons lardons fumé
• 3 cups pea-shoots, washed, dried and pulled apart into smaller pieces
• 3 tablespoons apple-balsamic vinegar or aged balsamic
• Salt and pepper to taste

Method:

1. Roast the root vegetables:  Pre-heat the oven to 230 C/ 450 F.  In a baking dish, toss the turnips and carrots with ½ teaspoon chestnut honey, 1 teaspoon olive oil, salt and pepper.  Place in hot oven and roast until tender and beginning to caramelize, approximately 20 minutes.  Remove from oven and set aside.
2. Cook the bacon/lardons:  Place the sliced bacon strips or lardons in a pan and cook on medium heat until crisp.  Discard fat and drain cooked lardons on paper towels.  Set aside.
3. Make the dressing:  In a bowl, whisk together vinegar, 1 teaspoon honey, salt and pepper.  Add 3 tablespoons of olive oil and continue to whisk. 
4. Finish the salad:  Place the roasted turnips, carrots and lardons or bacon in a pan.  Heat on the stove until very warm, careful not to burn.  Place the dressing in a small saucepan and heat until very warm.  Pour a third on to the roasted vegetable and toss over heat for a few seconds.  Toss the pea shoots with the remaining warm dressing. 
5. Plate and serve:  Plate several pea shoots in the middle of each plate.  Arrange the roasted vegetables and lardons around the pea shoots.  Serve warm.

Yield:  6 servings