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Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

by Jennifer McLagan

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I like this with Belgian endive, but romaine hearts work, too. Serves four.

To learn more, read the article:
Using Up the Turkey, Deliciously

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turkey Maytag blue cheese Roquefort more more

For the salad:
2 cups 1/2-inch diced cooked turkey (about 12 oz.)
1 cup thinly sliced celery hearts, including leaves
1/3 cup toasted sliced almonds
1 sweet apple (like Mutsu or Fuji), cored and cut into
1/2-inch dice
2 oz. creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about 1/2 cup)
1 large Belgian endive, separated into spears

For the vinaigrette:
2 tsp. finely chopped fresh tarragon
2 tsp. grainy Dijon mustard
2 Tbs. tarragon vinegar
6 Tbs. olive oil
1/4 tsp. kosher salt; more to taste
Freshly ground black pepper

In a large bowl, toss the turkey, celery, almonds, and apple. Add the blue cheese. In another bowl, whisk the vinaigrette ingredients; taste and adjust the seasonings. Pour over the turkey mixture and toss well; taste and adjust the seasonings. Serve with the endive spears on the side.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 7; Protein (g): 32; Monounsaturated Fat (g): 20; Carbohydrates (g): 13; Polyunsaturated Fat (g): 4; Sodium (mg): 490; Cholesterol (mg): 75; Fiber (g): 6;

photo: Scott Phillips

From Fine Cooking 60 , pp. 66

October 1, 2003