Recipe: Wood Company Turkey and Spinach Salad in Parmesan Bowls with Raspberry Vinaigrette

TURKEY AND SPINACH SALAD IN PARMESAN BOWLS WITH RASPBERRY VINAIGRETTE



1/2 cup hazelnuts
4 cups spinach leaves, cleaned, dried and stemmed
1 pound cooked turkey breast, cut into 1/2-inch cubes
Parmesan Shells (recipe follows)
Raspberry Vinaigrette Dressing (recipe follows)

In a preheated 375 degree F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and set aside.

Prepare cleaned spinach by tearing into bite sized pieces. Cover and refrigerate.

TO SERVE:
Toss spinach, turkey and hazelnuts in a bowl. Divide salad among cooled Parmesan shells. Serve the Raspberry Vinaigrette Dressing on the side. Serve immediately.

PARMESAN SHELLS

Vegetable oil spray
1 1/3 cups coarsely grated Parmesan cheese
1 cup finely grated Parmesan cheese

Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray. Heat pan over medium heat.

For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.

When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Cool shells.

RASPBERRY VINAIGRETTE

1 cup cranberry juice
2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup raspberry vinegar
1 cup frozen raspberries in syrup

Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool.

Add raspberry vinegar and frozen raspberries. Cover and set aside.

Makes 4 servings
From: Executive Chef Glenn Feeny, The Wood Company Restaurant, Delaware
Source: The National Turkey Federation

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