Smoked Turkey Salad with Plums and Walnuts

    25 mins

    Sauteed mushrooms, smoked turkey, crunchy walnuts, and ripe plums are served on a bed of radicchio and drizzled with a creamy goat cheese dressing.

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    Serves: 4 

    • 2 tablespoons grapeseed or vegetable oil
    • 3 shallots, finely sliced
    • 150g fresh chanterelle or white mushrooms, finely sliced
    • 3 tablespoons finely chopped fresh parsley
    • 1 tablespoon lemon juice
    • salt and freshly ground black pepper
    • 300g smoked turkey breast, sliced
    • 2 small heads radicchio
    • 3 ripe but firm plums, halved and stoned
    • ¼ cup walnuts
    • Goat cheese dressing:
    • 100g creamy goat milk cheese
    • 3 to 4 tablespoons milk
    • 1 tablespoon red wine vinegar
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in nonstick pan over medium heat. Add shallots; cook until transparent. Add mushrooms; cook 3 minutes, stirring. Add parsley and lemon juice. Season to taste with salt and pepper. Remove from heat. Stir in turkey.
    2. Tear or cut radicchio into small pieces and use to line a serving platter. Top with turkey and mushroom mixture. Cut plums into thin slices and add to salad.
    3. To make cheese dressing, beat cheese, 3 tablespoons milk and vinegar in a bowl until well combined. If mixture is not sufficiently runny, add remaining 1 tablespoon milk. Add salt and pepper to taste. Drizzle dressing over salad. Garnish with walnuts.

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