| For the Meyer Lemon Vinaigrette: |
| • | 4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed |
| • | 1 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 4 oz. champagne vinegar |
| • | 1 tbsp. ginger, freshly chopped |
| • | 2 tbsp. sugar |
| • | 1 tbsp. cilantro, freshly chopped |
| • | 2 tbsp. kosher salt |
| • | 1 tbsp. pepper |
| • | 12 oz. extra virgin olive oil |
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| Method for the Meyer Lemon Vinaigrette: |
| 1. | Combine all but oil in large mixing bowl and mix to blend. Slowly pour the oil into the mixture while constantly mixing with a whisk to emulsify the oil into the vinegar base. |
| 2. | If dressing separates under refrigeration, set at room temperature for a few minutes before shaking well and dressing salad. |
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| For the Turkey and Vegetable Salad: |
| • | 8 oz. Foster Farms Turkey Breast, ready to cook |
| • | 1 lb. assorted veggies (sweet peppers, cauliflower, carrots, broccoli, cucumber, cabbage, squash, celery root; softer veggies such as tomato and avocado should be used as garnish) |
| • | 6 oz. meyer lemon vinaigrette |
| • | Salt & pepper to taste |
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| Method for the Turkey and Vegetable Salad: |
| 1. | Dice vegetables and the turkey breast as fine as you can. Than on a large cutting board dress the vegetables with 6 oz. of dressing. Start chopping and when you think you’re done, keep chopping. Season the salad with kosher salt and fresh ground pepper. |
| 2. | Spoon the “slaw” into a 4 oz. ramekin and invert onto a chilled salad plate. Garnish with an avocado fan and a couple of croutons then sprinkle with feta cheese. |
