200 ml turkey stock; or chicken stock
1 orange; zest and juice
1 tablespoon fresh tarragon; chopped + sprigs to garnish
1 tablespoon olive oil
1/2 tablespoon sherry vinegar
450 g cooked turkey breast meat; cut into thin strips
200 g mixed salad leaves
2 grapefruits; peeled and diced
Yield: 4 servings
To make the dressing; heat the stock in a saucepan, add the orange zest and juice, tarragon, oil and vinegar. Simmer for 2-3 minutes. Chill for at least 2 hours.
Just before serving, place the salad leaves, turkey and grapefruit pieces in a serving dish. Pour the dressing over and toss well. Garnish with sprigs of tarragon.