½ cup thinly sliced green onions with tops included
½ cup drained halved whole water chestnuts *
½ cup diced Swiss cheese
1 Tablespoon sesame seeds
¼ cup white wine vinegar
1 teaspoon Dijon Mustard
½ cup peanut oil
¼ cup olive oil
Salt and freshly ground black pepper, to taste
Garnish (optional) Fresh dill sprigs
*Note: I haven't tried it yet, but if you don't care for water chestnuts, substitute with ½ cup diced green or red apples.
Instructions
Heat 1 cup cranberries, the water, and sugar in a small saucepan to boiling; reduce heat and simmer for 10 minutes. Drain thoroughly. Set aside and cool to room temperature.
In a medium mixing bowl combine cranberries, turkey, celery, green onions, water chestnuts, cheese, and sesame seeds.
Whisk vinegar and Dijon mustard in a small mixing bowl. Very gradually whisk in oils to make a smooth dressing. Season to taste with salt and pepper. Pour dressing over salad and toss gently. Cover and refrigerate for 2 to 3 hours.
To serve, transfer salad to a flat serving plate. Surround with garland of fresh dill and serve immediately.
Note: It may seem like a lot of dressing but it gets absorbed as it chills. If you prefer to serve in a bowl, garnish top of salad with some dill sprigs, if desired. The salad is best chilled no longer than the 2 to 3 hours and served the same day.
Recipe by The Culinary Cellar at https://theculinarycellar.com/38514-2/