Warm Leftover Turkey, Pears, Veggies & Nuts Salad

Name: Warm Leftover Turkey, Pears, Veggies and Nuts Salad
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; pears; shallots; sherry vinegar; dijon mustard; turkey; radicchio; fennel bulb; carrots; walnuts; salt; black pepper; boston lettuce; goat (chevre) cheese

Submitted by happyzhangbo

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

31 min

Ingredients

1 ½

TABLESPOONS OLIVE OIL

EACH PEARS
sliced

SMALL SHALLOTS
finely chopped *

⅓

CUP SHERRY VINEGAR

4 ½

TEASPOONS DIJON MUSTARD

OUNCES TURKEY
cooked and shredded, or chicken, 3 cups

LARGE RADICCHIO
thinly sliced *

LARGE FENNEL BULB
cored and thinly sliced *

LARGE CARROTS
cut into matchsticks

TABLESPOONS WALNUTS
toasted and chopped

X SALT
to taste *

X BLACK PEPPER
freshly ground, to taste *

LARGE BOSTON LETTUCE
leaves, or other lettuce leaves *

CUP GOAT (CHEVRE) CHEESE
crumbled, or blue cheese, or feta cheese *

Directions

Heat oil in a Dutch oven over medium heat.

Stir in pears, stirring occasionally, until they begin to brown, 2 to 3 minutes.

Remove from heat and transfer to a bowl with a slotted spoon.

Mix together shallots, vinegar and mustard in a small bowl until well blended, add to the pan and cook, stirring constantly, for 30 seconds to 1 minute.

Stir in turkey, radicchio, fennel, carrots and walnuts.

Cook, stirring occasionally, until just wilted, 2 to 4 minutes.

Put the pears back to the pan and season with salt and pepper to taste.

Divide lettuce leaves among 4 salad plates.

Top with the warm salad and sprinkle with cheese as your choice.