Turkey Salad Recipe

with goat cheese and walnuts

This particular recipe for turkey salad combines tender celery hearts (the inner ribs of the celery) with crunchy toasted walnuts, tangy goat cheese, and, of course, leftover turkey.

For the turkey salad:

2 cups cooked turkey, cut into 1/2 inch dice

1 cup celery hearts and leaves, thinly sliced

1/3 cup walnuts halves, toasted

1 apple, cored and cut into 1/2-inch dice

2 ounces goat cheese

1 large Romaine lettuce, separated into spears

For the vinaigrette:

2 teaspoons fresh tarragon, finely chopped

2 teaspoons grainy Dijon mustard

2 tablespoons tarragon vinegar

6 tablespoons olive oil

salt and freshly ground black pepper to taste

In a large bowl, toss the turkey, celery, walnuts, and apple. Add the goat 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 romaine spears on the side.

Serves 4

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