Salad turnips with roasted garlic goat cheese and sesame

  • 1 head of garlic, halved crosswise
  • 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
  • 8 ounces goat cheese
  • Kosher salt, freshly ground pepper
  • 1 tablespoon black and/or white sesame seeds
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon chopped fresh oregano (or half as much dried)
  • 1 teaspoon fresh thyme leaves (or half as much dried) 
  • ¼ teaspoon sumac, optional
  • 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • Cilantro leaves with tender stems and mint leaves (for serving)

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. In a food processor, combine garlic paste, goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water and process until smooth (mixture should be spreadable); season with salt and pepper.

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.
Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil