Sanjay'S (Leftover) Turkey Salad With Apples, Pears & Walnuts

1. 1

   To prepare the Salad:

2. 2

   Season the turkey meat with sea salt and/or black pepper; set aside.

3. 3

   Wash the Romaine in cold, running water; dry thoroughly, and set aside.

4. 4

   Using a pastry brush, lightly oil six salad plates or bowls with the walnut oil.

5. 5

   Tear off the Romaine leaves, and arrange nicely on the salad plates.

6. 6

   Arrange the pear & apple slices on the Romaine leaves.

7. 7

   Arrange the turkey meat on the pear & apple slices.

8. 8

   Sprinkle generously with the chopped walnuts, cranberries and orange segments.

9. 9

   To prepare the Dressing:

10. 10

    In a small bowl, whisk together the olive oil, walnut oil and raspberry vinegar.

11. 11

    Stir in the mustard, lemon juice, sea salt and black pepper.

12. 12

    Blend thoroughly, and gently (gently!) spoon over the salad plates.

13. 13

    Garnish with the Gorgonzola and walnuts, and serve immediately.

14. 14

    You can substitute truffle oil for the walnut oil, if you're allergic to nuts.

15. 15

    You can also use Granny Smith apples, if you want more of a crisp flavour.

16. 16

    If you can't find raspberry vinegar, a good store-bought raspberry vinaigrette is perfectly fine.

* Per serving · 4 servings · Values may vary.