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Gorgonzola and Smoked Turkey with Endive Salad
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Method
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 planting.
Assembly: Combine onion, julienned endive, chicory, turkey, orange segments and remaining 1/2 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.
*Refers to thin strips or shreds.
Recipe Courtesy of The National Turkey Federation.
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