Courtesy of National Turkey Federation
6Servings•20 Min.Prep Time•10 Min.Cook Time•
原料：
3 large green tart apples, peeled, cored and julienned
1 lb. young arugula leaves, washed, dried and chilled
2 Tbsp. chopped fresh sage
6 c. cooked turkey breast, cut to 1/2-inch dice
Balsamic Vinaigrette (see recipe or substitute bottled dressing
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SUGAR GLAZED PECANS:
3/4 c. large pecan halves
1/4 c. sugar
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BALSAMIC VINAIGRETTE:
1/4 c. dry red wine
2 Tbsp. Dijon mustard
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1/2 c. balsamic vinegar
1 c. extra virgin olive oil
说明：
SUGAR GLAZED PECANS:
- Place pecans in a preheated 325°F oven for 5 min.
- Melt sugar in large skillet over medium heat.
- Add pecans when melted sugar is light brown in color.
- Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark.
- Place on tray to cool, stirring occasionally.
BALSAMIC VINAIGRETTE:
- Combine red wine, Dijon, salt, pepper and balsamic vinegar.
- Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper.
PREPARE SALAD:
- Peel, core and julienne apples (can toss with Tbsp. of lemon juice to retard browning).
- Per plate serving: Toss 2 c. arugula, 1 tsp. sage and 1 c. diced turkey with 2-oz. Balsamic Vinaigrette. Transfer to salad bowl.
- Arrange julienned apple strips atop mixture.
- Sprinkle top of each salad with 2 Tbsp. sugar glazed pecans.
Recipe kindly provided by Director of Operations Julie Bergerson of Rosti Tuscan Kitchen in California (multiple locations).
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