Smoked Turkey Salad with Plums and Walnuts

Smoked Turkey Salad with Plums and Walnuts

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

Lynn Lewis

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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