Honey Mustard Turkey And Chantenay Salad

Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese- Use up leftover turkey and cheese in this delicious and healthy salad.

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Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese:

Serves: 4 (as a side dish)

Preparation time: 10 minutes

Cooking time: 15 minutes

You’ll Need:

For The Salad:

• 3 tbsp rapeseed oil
• 2 tbsp clear honey
• 1 tbsp Dijon wholegrain mustard
• Sea salt
• Freshly ground black pepper
• 300g cooked turkey, cut into strips
• 200g Chantenay carrots, halved lengthways
• 100g rocket leaves, washed
• 50g pine nuts, toasted
• 100g soft goats’ cheese, crumbled

For The Dressing:

• 3 tbsp rapeseed oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp caster sugar

How To Make Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese

What To Do:

1.) Firstly, mix together 2 tbsp of the oil, honey and mustard and season with black pepper. Stir in the strips of turkey and mix well.

2.) Heat the remaining 1 tbsp oil in a frying pan, and pan fry the Chantenay for 10 minutes, until lightly browned but still retaining their crunch. Remove from the pan and set aside.

3.) Return the pan to the heat and add the turkey. Cook for 5 minutes, until the turkey is stickey, glazed and warmed through.

4.) In a large serving bowl whisk together all the ingredients for the dressing until well combined.

5.) Add the rocket leaves, pine nuts and goats’ cheese. Toss together, then at the last minute add the warm Chantenay and turkey. Serve immediately.

Honey Mustard Turkey And Chantenay Salad With Pine Nuts And Goats Cheese:

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Recipe and image courtesy of Chantenay.

You Might Also Like:

Firstly, Chicken Stew With Leeks And Chantenay.

Secondly, Chantenay Prosciutto And Rocket Salad.

Thirdly, Chantenay Toad In The Hole.

Fourthly, Indian-Inspired Organic Carrot Salad.

Last but not least, Chantenay And Raisin Breakfast Muffins For The Weekend.

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