Servings: 
10
Ethnicity: 
American
Preparation Method: 
Combine
Product Type: 
Smoked Turkey Breast

Nutrition Facts

  • Total Calories 290
  • Calories from Fat 160
  • Total Fat 17 g
  • % Daily Total Fat 26
  • Saturated Fat 9 g
  • % Daily Saturated Fat 45
  • Cholesterol 60 g
  • % Daily Cholesterol 20
  • Sodium 1190 mg
  • % Daily Sodium 50
  • Total Carbohydrates 15 g
  • % Daily Total Carbohydrates 5
  • Dietary Fiber 4 g
  • % Daily Dietary Fiber 16
  • Sugars 9 g
  • Protein 18 g
  • % Daily Protein 20
  • % Daily Vitamin C 40
  • % Daily Calcium 25
  • % Daily Iron 6

Gorgonzola and Smoked Turkey with Endive Salad

Recipe developed by Executive Chef Jim Alexander, CDC of Myers Park Country Club, Charlotte, NC.

Gorgonzola, DIVIDED:
12 Ounces
dry sherry:
1 Ounce
heavy cream:
2 Ounces
cracked black pepper:
1 Tablespoon
Belgian endive leaves:
30 Medium
seedless red grapes, halved:
15 Jumbo
sugar toasted walnut halves:
30
fresh orange juice:
1/2 Cup
white wine vinegar:
1/2 Cup
honey:
1 Tablespoon
shallots, minced:
1 Teaspoon
extra virgin olive oil:
2 Teaspoons
kosher salt and cracked black pepper:
To Taste
fresh basil, chiffonade:
1 Teaspoon
red onion, julienned:
1/2 Cup
Belgian endive, julienned:
1 Cup
chicory frisse:
3 Ounces
SMOKED TURKEY BREAST, julienned:
1 Pound
Navel oranges, segmented:
2 Large
Garnish

Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.

With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.

Cover and hold in refrigerator for service.

Dressing

Combine orange juice, vinegar, honey and shallots. Cook until reduced by 1/3.

Add olive oil and adjust seasonings.

Chill and add basil just before plating.

Assembly

Combine onion, julienned endive, chicory, turkey, orange segments and remaining ½ cup Gorgonzola. Toss in dressing just before plating.

Service

For each plate: on a 9-inch chilled plate, arrange salad mixture in center and add 3 stuffed endives with tips toward rim of plate.