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| Autumn Chopped Salad |
2 C smoked Turkey, cubed
2 pears- 1 diced, 1 sliced
1 C chopped walnuts, divided (If you don't like walnuts, use whatever nut you like!)
Balsalmic vinegar, to taste
Fresh ground black pepper to taste
1/4 tsp grated nutmeg
1/2 tsp ground ginger
sliced cheese- something with some bite
softened butter
bread
- Toss the sliced pears in a little vinegar to prevent them from oxidizing.
- Place the turkey, half the walnuts, the cubed pear and the spices into your food processor. Process until it forms a thick paste, scraping the work bowl several times. add about 3Tbsp of Balsamic to the paste, and process until incorporated.
- mix remaining walnuts into paste for texture
- Butter bread on one side only
- Place slices of bread , butter side down on your hot grill, Spread with paste, top with sliced pear, cheese and second slice of bread, butter side up. close grill, and cook until crisp and golden on both sides, and the cheese is melted.
- Serve immediately with hot soup and cold crisp salad . (Mine will be Pacific's Cashew Carrot Ginger soup with a Romain salad with cranberry balsamic vinaigrette- what will yours be?)
1/4 c fresh cranberries
1/2 c Balsamic Vinegar
1/2 c EVOO
Salt and white pepper to taste
sugar to taste
- process the cranberries until chopped very fine. Add Cranberries and 1 tbsp or less sugar to jar, stir to coat, add Vinegar and mix thoroughly (I processed the sugar and cranberries together)
- add salt, pepper and EVOO, cover and shake until emulsified. Let sit at least 1 hour to allow flavors to combine. Keeps refrigerated for up to 1 week, in a tightly sealed jar.
- for less "crunch" in your dressing, you can microwave your cranberries until very hot, add the vinegar, then allow to cool before you add the oil and spices.
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