In a frying pan, sauté garlic, onions and turnips or about 3 minutes with a pinch of salt and pepper. Add 2-3 tbsp of Balsamic Vinegar and sauté for an additional minute. Add Arugula and an additional tbsp of balsamic vinegar and sauté for at most 30 seconds, no longer!. (If you prefer raw arugula, you don’t have to sauté the arugula). Turn off heat and immediately transfer into a Tupperware container and refrigerate until chilled. Add roasted red peppers and tomatoes about two minutes before serving and toss with another pinch of salt and pepper. Add Balsamic vinegar as necessary. Top with parmesan cheese.