Turkey Apple Pecan Salad

Recipe kindly provided by Director of Operations Julie Bergerson of Rosti Tuscan Kitchen in California.

Recipe Ingredients:

Sugar Glazed Pecans:
3/4 cup large pecan halves
1/4 cup granulated sugar

Balsamic Vinaigrette:
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup balsamic vinegar
1 cup extra virgin olive oil

Salad:
3 large green tart apples, peeled, cored and julienned
1 pound young arugula leaves, washed, dried and chilled
2 tablespoons chopped fresh sage
6 cups cooked turkey breast, cut to 1/2-inch dice

Cooking Directions:

1. For Sugar Glazed Pecans: Place pecans in a preheated 325°F (160°C) oven for 5 minutes
2. Melt sugar in large skillet over medium heat.
3. Add pecans when melted sugar is light brown in color.
4. Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark.
5. Place on tray to cool, stirring occasionally.
6. For Balsamic Vinaigrette: Combine red wine, Dijon, salt, pepper and balsamic vinegar.
7. Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional Salt and ground black pepper.
8. For Salad: Peel, core and julienne apples (can toss with tablespoon of lemon juice to retard browning).
9. Per Plate Serving: Toss 2 cup arugula, 1 teaspoon sage and 1 cup diced turkey with 2 ounces Balsamic Vinaigrette. Transfer to salad bowl.
10. Arrange julienned apple strips atop mixture.
11. Sprinkle top of each salad with 2 tablespoons sugar glazed pecans.

Makes 6 servings.

Recipe and photograph courtesy of National Turkey Federation.