Turkey-Stuffing Salad

• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 3 cups (3/4 pound) chopped roast turkey
• 3 celery ribs, thinly sliced
• 1 small fennel bulb, trimmed and very thinly sliced
• 1 Fuji or Honeycrisp apple, peeled and chopped
• 1 cup parsley leaves
• Kosher salt
• Pepper
• Croutons, for garnish

1. In a large bowl, whisk the mustard with the lemon juice and olive oil.
2. Add the turkey, celery, fennel, apple and parsley, season with salt and pepper and toss to coat.
3. Transfer to a platter and top with croutons.

mustard, lemon juice, extravirgin olive oil, turkey, celery, fennel bulb, apple, parsley, kosher salt, pepper, croutons

Taken from www.foodandwine.com/recipes/turkey-stuffing-salad (may not work)