Strawberry and Turkey Balsamic Salad

[mos]

Strawberry and Turkey Balsamic Salad
1/4 cup walnut pieces
4 cups torn butter lettuce
4 cups packed fresh baby spinach
4 fresh radishes, thinly sliced
12 ounces roasted turkey breast, cut in bite-sized pieces
1/2 pound strawberries, trimmed, sliced lengthwise 1/8 inch thick
3 oz chevre
1/4 cup balsamic vinegar
1 tbs water
1/2 tsp sugar
1/16 tsp salt
1 1/2 tsp Dijon mustard
3 tbs olive oil
In a small skillet, toast walnut pieces over medium heat for 5 to 7 min, stirring constantly, until they are a shade or two darker, then remove from heat and set them aside to cool.

Nuts burn easily, so do not leave them unattended.
In a small jar with a tight-fitting lid, combine vinegar, water, sugar, salt, mustard, and olive oil. Cover and shake until the dressing is well blended, 30 to 60 sec.
In a large serving bowl, combine the lettuce, spinach, radishes, turkey, walnuts, and sliced strawberries. Toss the salad with vinaigrette.

Divide the salad into large bowls or plates and top each serving with chevre and toasted walnuts. Serves 6
:arizona:

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