Turnip Salad With Green Grape Vinaigrette

Step 1: To make the vinaigrette: using a large saucepan over high heat add the grapes and 3/4 cup water and bring to a boil; reduce heat to medium, cover and cook for 10 minutes or until tender; uncover and mash with a potato masher or a spoon and continue cooking over medium heat, stirring for 30 minutes longer or until grapes begin to stick to the bottom of the pan and almost all of the liquid evaporates.

Step 2: Remove from heat and place grapes in a fine sieve set over a bowl. Using a spoon press the grapes through the sieve so there is a puree in the bowl -- you should have 1/4 cup. Whisk in the olive oil and the next 3 ingredients (-tarragon), whisking until smooth and then season with salt and pepper.

Step 3: Line a baking sheet with foil and then grease the foil with butter. Over medium heat heat a small skillet and add pumpkin seeds and cook until toasted (under 5 minutes). Pour seeds into a bowl and then return skillet to medium heat. Sprinkle the sugar into skillet and cook, swirling until sugar melts and turns an amber color (under 5 minutes). Add 1 teaspoon butter and pumpkin seeds to skillet and season with salt and pepper, stirring quickly to coat. Pour seeds onto prepared baking sheet, spreading into an even layer. Let cool completely and then break into bite-size pieces.

Step 4: In a bowl filled with ice water, soak the turnips for 15 minutes; drain and blot dry with paper towels. Add turnips to bowl with the vinaigrette along with the arugula and season with salt and pepper. Toss and then arrange on a large serving platter. Sprinkle with the pumpkin seeds just before serving.