1/2 cup lardons or bacon, diced
1 tbsp butter
2 large shallots, thinly sliced
1 lb young turnips, large dice
Salt and pepper
2 tbsp balsamic vinegar
2 tbsp water
2 cups spinach, coarsely chopped
Brown and crisp the lardons in a large skillet then remove and set aside. Remove all but 1 tbsp of lardons fat from the skillet and add the butter. Add the shallots and saute until soft and a little brown, then remove and place with the lardons. Add the diced turnips to the skillet, season with salt and pepper, then stir and cook until a light brown.
Return the lardons and shallots to the skillet, add the vinegar and water, then cover and steam for about 3 minutes. Add the spinach and saute until just wilted.