4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
4 small turnips
8 cups arugula
4 ounces thinly sliced prosciutto, torn into bite-size pieces
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.