| Sugar Glazed Pecans |
| 1-1/2 Cups large pecan halves |
| 1/2 Cup sugar |
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- Place pecans in a preheated 325 degree F oven for 5 minutes.
- Melt sugar in large skillet over medium heat.
- Add pecans when melted sugar is light brown in color.
- Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark.
- Place on tray to cool, stirring occasionally.
- Store in an air tight container at room temperature.
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| Balsamic Vinaigrette |
| 1/2 Cup dry red wine |
| 1/4 Cup Dijon mustard |
| 2 Teaspoons kosher salt |
| 1-1/2 Teaspoons freshly ground black pepper |
| 1 Cup balsamic vinegar |
| 2 Cups extra virgin olive oil |
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- Combine red wine, Dijon, salt, pepper and balsamic vinegar.
- Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper.
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| Assembly and Service |
| 6 Large green tart apples, peeled, cored and julienned |
| 3 Gallons young arugula leaves, washed, dried and chilled |
| 1/4 Cup chopped fresh sage |
| 3 Pounds OVEN ROASTED TURKEY BREAST, cut to 1/2-inch dice |
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- Prep apples by placing in cold water with fresh lemon juice. Cover, chill and hold for service.
- Per order: Toss 2 pints arugula, 1 teaspoon sage and 4-ounces diced turkey with 2-ounces Balsamic Vinaigrette. Transfer to salad bowl.
- Arrange julienned apple strips atop mixture.
- Sprinkle top of each salad with 2 tablespoons sugar glazed pecans.
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