Spinach leaves, freshly washed and dried
3 diced potatoes, skins on
8 oz smoked turkey, shredded
1 10-oz.package petite peas, blanched slightly
1 large carrot, cleaned, grated
1 small purple onion, very thinly sliced
1 teaspoon tarragon
1/2 cup sour cream
1/4 cup Calvert’s Cedar Street garlic mustard
1/2 teaspoon freshly ground pepper
salt to taste
3 tablespoons Calvados (apple brandy)
Poach potatoes in chicken stock until crunchy.
Combine potatoes, turkey, peas, onions, salt and pepper. Mix tarragon, sour cream, Calvert’s Cedar Street Garlic Mustard and Calvados.
Toss with salad and place mixture on spinach leaves.
Corelle Impressions 16-Piece Dinnerware Set, Urban Grid, Service for 4