Quick to prepare and delicious, this versatile little salad can be served as a starter, a light lunch, or a cheese course/dessert. The shaved pecorino pepato, a delicious hard Italian cheese studded with black peppercorns, is my way of seasoning the salad — it adds sharpness, salt, and pepper all at once. Make sure you use baby turnips, which can be eaten raw. — Greg Marchand, Frenchie
Wine pairing: Vouvray (Chenin Blanc); Sébastien Brunet
Excerpted from Frenchie: New Bistro Cooking by Greg Marchand (Artisan Books). Copyright © 2014. Photographs by Djamel Dine Zitout.
Quarter and core the pears. With a mandoline, slice the turnips very thin. Separate the dandelion leaves.
Put the pear wedges, turnip slices, and dandelion leaves in a large bowl and gently toss with a pinch of fleur de sel, 2 tablespoons olive oil, and the lemon juice.
Arrange the salad on four plates. Using a vegetable peeler, thinly shave the pecorino pepato over the salads. Finish with a drizzle of olive oil.