Salad with roasted turkey, camembert and vinaigrette sauce
Perfect for the holiday table, as a light dinner, or as a work lunch. The salad is ready in just 10 minutes, and importantly, it doesn't require many ingredients or a skilled chef. The addition of a Maille mustard-based dressing gives the whole thing a unique character, rich flavor, and aroma. This recipe was created in collaboration with Culinary Practice.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
10 min
Difficulty level
EASY
INGREDIENTS
- 180 g mixed salad
- 4 slices of turkey roast, diced
- 120 g Camembert cheese, cut into strips
- 2 oranges, sliced
- 300 g grapes, cut in half
- ½ pomegranate seeds
- 2 tablespoons chopped chives
- Pepper for decoration
Dressing:
- 4 tsp Maille honey mustard
- 3 tablespoons Darbo blueberry
- 1 tablespoon white wine vinegar
- 2 tablespoons of orange juice
- 2 tablespoons of olive oil
A METHOD OF PREPARING
- Place the salad on a platter, add the oranges, roast, grapes and Camembert.
- In a bowl, mix all the dressing ingredients.
- Sprinkle the salad with pomegranate seeds and chives, then pour the dressing over it and sprinkle with pepper.
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