Turkey with fruit and nuts

Turkey with fruit and nuts

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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 treviso or round radicchio
  • 3 ripe but firm plums, halved and stoned
  • ¼ cup walnuts
  • cheese dressing
  • 100g creamy goat milk cheese
  • 3 to 4 tablespoons milk
  • 1 tablespoon red wine vinegar
  • salt and freshly ground black pepper

Preparation: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.

cook's tip

If plums are not in season, use fresh fruits, such as apricots or pears. Pecans, blanched almonds or pistachios or a mixture of nuts may be used in place of walnuts.

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