Roast Turkey & Spicy Corn Relish Salad

Directions:

Combine corn, red onions, bell peppers, Maille Apple Cider Vinegar, Maille Honey Dijon Mustard, celery, chili flakes, brown sugar and garlic in a shallow pan. Bring to a boil and then let simmer gently until liquid has evaporated. Soak dried cranberries in rum or water and let sit for 1 hour. Wash and prepare the endive and the arugula. Slice the beets and place them onto individual plates (2 slices per plate). Slice the turkey and arrange in rolls around the beets (approximately 4 oz per plate). Scatter the walnuts and cranberries evenly on each plate. Wash and prepare the endive and arugula. Arrange endive leaves on each plate and add a tablespoon of the spicy corn relish. Top dish with arugula and serve chilled.

When time is of the essence, another alternative to this great recipe is to prepare a separate vinaigrette ahead of time and just to pour over cold turkey slices for a quick yet flavorful dish.

¼ cup finely diced red peppers

½ cup Maille Apple Cider Vinegar

½ cup Maille Honey Dijon Mustard

½ cup canola oil

Sea salt or kosher salt and freshly ground pepper to taste

½ cup finely sliced chives

½ cup crushed walnuts

1 ½ lbs sliced leftover pre-cooked roast turkey

In a bowl or food processor, combine Maille Apple Cider Vinegar, Maille Honey Dijon Mustard, canola oil and salt & pepper. Whisk ingredients or blend until a good consistency is achieved. Add chives, walnuts and red peppers and stir or pulse them into vinaigrette. Adjust seasoning if necessary and let stand for one hour to allow flavours to blend. Slice the turkey and arrange in rolls (approximately 4 oz per plate). Pour vinaigrette dressing over slices of turkey and serve.

Recipe developed for Maille, courtesy of Ricardo Roque, executive chef at Bistro 990 (Toronto, ON)). Additional recipes can be found at www.maille.com.