How to Make It
Stir together vinegar, crushed tomatoes, chopped shallot, sage, and lime juice in a medium bowl, and let stand 5 minutes. Whisk in honey, salt, Dijon mustard, and hot sauce. Add oil in a slow, steady stream, whisking constantly, until smooth.
Massage 1⁄4 cup of the vinaigrette into turnip greens, cauliflower, baby kale, radishes, and tomatoes, and let stand 10 minutes (to help tenderize the greens). Serve salad with remaining vinaigrette or top with Green Goddess Dressing.