Whether this is to enjoy on Thanksgiving day because you won’t eat a whole bird or you need a clever idea to finish the Thanksgiving leftovers: this recipe is simple and healthy. The richness of the turkey complements the fruity and juicy characteristics of the Pinot Noir. Toss turkey meat with a salad featuring fresh greens, cherry vinaigrette, and some toasted nuts for added texture. Enjoy this recipe paired with our latest release of Sparkling Pinot Noir.

INGREDIENTS

Salad:

*6-8 cups fresh lettuce, chopped

*2 cups cooked turkey, shredded

*2 Bosc pears, thinly sliced

*4 ounces feta cheese, crumbled

*2 ounces candied walnuts or pecans

2 ounces dried cherries

Cherry Vinaigrette:

*1 cup fresh cherries (pits removed)

*1/3 cup vegetable oil

*3 tablespoons apple cider vinegar

*Salt and pepper to taste

DIRECTIONS

1. Make the vinaigrette: Place ingredients in blender and blend until smooth.

2.Place lettuce in a large serving bowl with shredded turkey, sliced Bosc pear, crumbled feta cheese, candied walnuts or pecans and dried cherries.

3.Pour vinaigrette over salad. Mix and serve.