© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 c large pecan halves
1/2 c sugar
1/2 c dry red wine
1/4 c Dijon mustard
1-1/2 tsp kosher salt
1-1/2 tsp freshly ground black pepper
1 c balsamic vinegar
2 c extra virgin olive oil
6 Large green tart apples, peeled, cored and julienned
3 Gallons young arugula leaves, washed, dried and chilled
1/4 c chopped fresh sage
3 lbs OVEN ROASTED TURKEY BREAST, cut to 1/2-inch dice
Place pecans in a preheated 325 degree F 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 air tight 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.
Prep apples by placing in cold water with fresh lemon juice. Cover, chill and hold for service.
Per order: Toss 2 pints arugula, 1 teaspoon sage and 4-ounces diced turkey with 2-ounces Balsamic Vinaigrette. Transfer to salad bowl.
Arrange julienned apple strips atop mixture.
Sprinkle top of each salad with 2 tablespoons sugar glazed pecans.