Yield: 4 Establishment: Restaurant, Club Operation   Ethnicity: French   Meal Type: Salad, Main Course, Entrée   Preparation Method: Saute, Oven Finish   Product Type: Turkey Scaloppine

Pickled Wild Mushrooms

4 Cloves fresh garlic

1 Large bay leaf

1 Sprig fresh thyme

10 each black peppercorns

7 Fluid ounces cold water

1/2 Teaspoon kosher salt

1 Pound assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed

4 Fluid ounces cider vinegar

2 Fluid ounces olive oil

Place garlic, bay leaf, thyme and peppercorns in a cloth/muslin bag and tie to close. Reserve. Bring salted water to a boil, add the trimmed mushrooms and cook for 3 minutes. Remove mushrooms and put them in a bowl, adding the cider vinegar, olive oil and muslin bag. (Save the water for step 2.) Toss to coat mushrooms with the mixture. Cover and marinate for 2-3 hours prior to service.

Pre-Prep

1/2 Pound extra fine French beans

6 Ounces golden beets

2 Ounces hazelnuts

Cook the beans in boiling salted water until crisp-tender or for 3 to 4 minutes, then shock in ice water. Meanwhile, cover unpeeled beets with cold water. Boil beets until tender. Drain, peel and cut into 1 cm (slightly less than 1/2-inch) dice. Reserve beans and beets for service in the refrigerator. Roast whole hazelnuts in the oven. Then crush or slice finely. Cover and reserve for service.

Sherry Vinegar and Hazelnut Vinaigrette

1/4 Cup honey

4 Fluid ounces sweet sherry (i.e. Harvey's Bristol Cream)

8 Ounces sherry vinegar

4 Small shallots, finely diced

1 Teaspoon cornstarch

1 Tablespoon cold water

7 Fluid ounces hazelnut oil

4 Fluid ounces light olive oil

Combine honey, sweet sherry, sherry vinegar and shallots in a sauce pan and boil until 1/3 of the quantity remains. Whisk the corn starch and water together. Whisk cornstarh mixture into honey mixture. Bring to a boil again and then remove from the heat. Whisk in the hazelnut oil, olive oil and season to taste. Reserve for service.

Turkey Escalopes

4 (6-Ounce) TURKEY ESCALOPES

As needed salt and freshly ground black pepper

2 Tablespoons olive oil

Season turkey escalopes with salt and pepper. In a preheated frying pan, pour in the olive oil. Sauté the turkey escalopes on both sides until golden, approximately 5 minutes on medium heat. Finish, if necessary, for a further 5 minutes in a preheated 350 degree F oven until cooked through to an internal temperature of 165 degrees F.

Salad Assembly

2 Ounces dried cranberries

2 Ounces micro greens or mixed salad greens, chilled

Mix the chilled beans and beets together along with the pickled mushrooms, dried cranberries and sherry/hazelnut vinaigrette. Portion onto dinner plates. Slice the warm turkey escalopes and place atop each salad. Garnish with micro greens or mixed salad greens. Sprinkle hazelnuts atop each presentation.

Chef: Master Chef Mark Salter Restaurant: Sherwood’s Landing at The Inn at Perry Cabin Location: St. Michael's, Maryland