Warm Leftover Turkey, Pears, Veggies and Nuts Salad

• 1 1/2 tablespoons olive oil
• 2 each pears sliced
• 2 small shallots finely chopped
• 13 cup sherry vinegar
• 4 1/2 teaspoons dijon mustard
• 12 ounces turkey cooked and shredded, or chicken, 3 cups
• 1 large radicchio thinly sliced
• 1 large fennel bulb cored and thinly sliced
• 2 large carrots cut into matchsticks
• 4 tablespoons walnuts toasted and chopped
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 12 large boston lettuce leaves, or other lettuce leaves
• 1/2 cup goat (chevre) cheese crumbled, or blue cheese, or feta cheese

1. Heat oil in a Dutch oven over medium heat.
2. Stir in pears, stirring occasionally, until they begin to brown, 2 to 3 minutes.
3. Remove from heat and transfer to a bowl with a slotted spoon.
4. Mix together shallots, vinegar and mustard in a small bowl until well blended, add to the pan and cook, stirring constantly, for 30 seconds to 1 minute.
5. Stir in turkey, radicchio, fennel, carrots and walnuts.
6. Cook, stirring occasionally, until just wilted, 2 to 4 minutes.
7. Put the pears back to the pan and season with salt and pepper to taste.
8. Divide lettuce leaves among 4 salad plates.
9. Top with the warm salad and sprinkle with cheese as your choice.

olive oil, shallots, sherry vinegar, mustard, turkey, radicchio, carrots, walnuts, salt, black pepper, boston lettuce leaves, goat

Taken from recipeland.com/recipe/v/warm-leftover-turkey-pears-vegg-51422 (may not work)