Radicchio Salad with Turkey, Pear, and Pomegranate Seeds
by Super User Featured Chef Adapted from www.bonappetit.com.
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.
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.