Stir together vinegar, shallot, and lime juice in medium bowl, and let stand 5 minutes. Whisk in honey, salt, Dijon, and hot sauce. Add oil in a slow, steady stream, whisking constantly, until smooth.
Massage 2 tablespoons of the vinaigrette into turnip greens, and let stand 10 minutes. Add toasted pecans and ricotta salata; toss to combine. Serve with remaining vinaigrette.
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