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Turkey Apple Pecan Salad

6 large green tart apples, peeled, cored, and julienned
3 gallons young arugula leaves, washed, dried, and chilled
1/4 cup chopped fresh sage, chopped
3 lbs. oven-roasted turkey breast, cut to 1/2-inch dice

Sugar Glazed Pecans:
1-1/2 cups large pecan halves
1/2 cup sugar

Balsamic Vinaigrette:
1/2 cup dry red wine
1/4 cup Dijon mustard
1-1/2 tsp. kosher salt
1-1/2 tsp. freshly ground black pepper
1 cup balsamic vinegar
2 cups extra virgin olive oil

Place pecans in a preheated 325-degree oven for 5 minutes. 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. Store in an airtight container at room temperature. 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 apples by placing in cold water with fresh lemon juice. Cover, chill, and hold for service. Per order: Toss 2 pints arugula, 1 tsp. sage, and 4 oz. 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. Serves 12.

 


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