Malkie Hirsch, Kiss the Kosher Cook
3-4 cups baby arugula
½ pound thinly sliced smoked turkey
1 ripe nectarine, thinly sliced (Asian pear can be substituted)
2 shallots, peeled and finely chopped
½ cup store-bought honey glazed cashews
White Wine Dressing:
½ cup olive oil
⅓ cup white wine or balsamic vinegar
¼ cup pure maple syrup
2 Tbsp dijon mustard
salt and pepper, to taste
Spread arugula on the platter.
Layer the turkey on top then sprinkle with the shallots and nectarines.
Whisk together the white wine dressing then pour over the salad when ready to serve.