1 bunch of baby Japanese salad turnips

3 scallions

1 orange

1 grapefruit

4 cups of full flavored spring greens (arugula, mizuna, spicy greens mix from for example)

1/4 cup of pumpkin seeds

1/4 cup crumbled feta
Vinaigrette:  

2 T of local honey

1/8 cup of cider vinegar 

1 t salt

1 t chile flake (or pepper)

Zest of the orange and grapefruit above

6 oz of Sunflower oil (or any neutral oil you would like)

 
Directions: Wash and thinly slice the turnips and scallions. Zest the orange and grapefruit, then peel and segment the fruit, set aside. Remove the stems from the greens and wash if you haven’t already done so. Dry in a salad spinner. Toast the pumpkin seeds, if not already toasted, in a dry pan over medium heat until the seeds begin to brown. At this point remove them from the pan. Make the vinaigrette. In a food processor or blender add all of the ingredients except the oil, turn the food processor on and slowly incorporate the oil until fully incorporated. Toss the greens with 1/3 of the vinaigrette and season with a pinch of salt. Arrange the greens on a platter and then spread the remaining ingredients around the top of the salad. Serve the remaining vinaigrette on the side for guests to add if they desire.