Recipe: Heavenly Ham Chicken Salad with Walnut Vinaigrette

HEAVENLY HAM CHICKEN SALAD
Source: Heavenly Ham

FOR THE SALAD:
1/3 cup coarsely chopped walnuts
2 cups cold water
lemon juice
1 Red Delicious apple
1 Granny Smith apple
2 lb. Heavenly Ham's boneless smoked turkey breast
6 cups spring greens (or your salad greens of choice)
fresh raspberries (for garnish)
Walnut Vinaigrette (recipe follows)

In shallow pan, bake 1/3 cup walnuts at 300 degrees F for 20-25 minutes, until toasted. Set aside to cool, reserve 1 tablespoon for walnut vinaigrette.

In small bowl, combine 2 cups of cold water with the juice of a lemon. Core, peel, and thinly slice the apples and put into lemon water.

Roll or otherwise arrange the smoked turkey slices and apple slices on a plate or serving platter by alternating the turkey and apple slices. Arrange the spring greens on the serving plate or platter.

Drizzle walnut vinaigrette over smoked turkey and spring greens. Garnish with toasted walnuts and raspberries. Pass the remaining vinaigrette in a sauce boat.

WALNUT VINAIGRETTE
Makes about 1 1/2 cups

1 egg yolk*
2 Tbsp. Dijon mustard
1/4 cup white wine vinegar
1 tsp. salt
1/4 tsp. ground pepper
1 cup walnut oil
1 Tbsp. toasted walnuts

In a medium bowl, whisk together the egg yolk and mustard. Mix the vinegar, salt, and pepper. Gradually whisk in the oil. Add the toasted walnuts and serve at room temperature.

Makes 4-6 servings

*Cooking Egg Yolks for Use in Recipes:
(American Egg Board)
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.