Tarragon Turkey Salad
Yield: 4 servings
200 ml turkey stock, or chicken stock
1 orange, zest and juice
1 tablespoon fresh tarragon, chopped+sprigs to garnish
1 tablespoon olive oil
1/2 tablespoon sherry vinegar
450 g cooked turkey breast meat, cut into thin strips
200 g mixed salad leaves
2 grapefruits, peeled and diced
To make the dressing, heat the stock in a saucepan, add the orange
zest and juice, tarragon, oil and vinegar. Simmer for 2-3 minutes.
Chill for at least 2 hours. Just before serving, place the salad
leaves, turkey and grapefruit pieces in a serving dish. Pour the
dressing over and toss well. Garnish with sprigs of tarragon.