Turnips with Bacon and Pickled Mustard Seeds
['1/4 cup sugar', '1/4 cup white balsamic vinegar or white wine vinegar', '1/4 cup yellow mustard seeds', '1 tablespoon vegetable oil', '1/4 pound thick-cut bacon, cut crosswise 1/4" thick', '1 tablespoon whole grain mustard', '2 pounds baby turnips, trimmed, halved or quartered if large', 'Kosher salt', 'freshly ground pepper']
Bring sugar, vinegar, and 1/4 cup water to a boil in a small saucepan. Remove from heat and stir in mustard seeds. Let stand at least 4 hours, or cover and chill up to 12 hours.
Heat oil in a large skillet over medium heat; add bacon and cook, stirring occasionally, until brown and crisp, 8–10 minutes. Use a slotted spoon to transfer bacon to a small bowl and stir in pickled mustard seeds and whole grain mustard; set vinaigrette aside.
Meanwhile, cook turnips in a large pot of boiling salted water until tender, about 3 minutes. Drain and pat turnips dry.
Heat a large skillet over medium-high heat. Add turnips and vinaigrette and cook, tossing, until warmed through, about 2 minutes; season with salt and pepper.
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