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The day after Thanksgiving is a good time to lighten up in a big way. This salad is chock-full of seasonal produce, as well as a helping of leftover turkey.
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Ingredients
For 4 Serving(s)
radicchio-salad-with-turkey-pear-and-pomegranate-s
- 2 T Dijon mustard
- 2 T whole grain mustard
- 2 T sherry vinegar
- 1/2 c olive oil
- 1 c walnut oil
- salt
- pepper
- 4 oz leftover turkey
- 3 c radicchio
- 1 pear
- 2 T hazelnuts
- 2 T pomegranate seeds
Radicchio Salad with Turkey, Pear, and Pomegranate Seeds Directions
- In a medium bowl, whisk together the mustards, vinegar, olive oil, and walnut oil. Season to taste with salt and pepper. Set aside.
- Combine the radicchio, sliced pear, and turkey in a large bowl. Toss with two tablespoons of the mustard vinaigrette, then top with the hazlenuts and pomegranate seeds. Serve with more vinaigreet at the table. Enjoy.
- Leftover vinaigrette will keep covered in the fridge for up to five days.