1. Preheat oven to 350°. Peel rutabagas (or leave peel on if roots are pretty and unwaxed). Cut into 1/4-inch batons. Place the batons on a baking sheet. Add all of the olive oil as it will be part of the dressing for the salad, toss, and sprinkle with dried tarragon and freshly ground black pepper. Roast until tender, slightly browned and sweet. Remove the baking sheet from the oven, and sprinkle the sherry vinegar over the batons, and grate the zest from two of the oranges over the batons. Stir and set aside to cool.

2. Supreme all three oranges by removing the peel and cutting them down to their most tender and jewel-like segments. Add the supremes to a bowl large enough to hold the finished salad and squeeze the juice from the membranes into the bowl.

3. Remove the stems from the parsley and add the whole leaves to the bowl of orange supremes and juice.

4. Add the roasted rutabagas to the bowl and toss all of the ingredients together. Season as needed. If the oranges and rutabagas are particularly sweet, an extra splash of vinegar may be needed for acid balance. Garnish with coarse finishing sea salt just before service.

*Use a Microplane tool to zest the orange peel or use a vegetable peeler to remove strips of zest. Lay these flat and cut into tiny ribbons. Store the zest from the third orange in the freezer for a future dish.