Smoked Turkey, Apple, And Fennel Salad - cooking recipe

Ingredients

Vinaigrette
2 garlic cloves, halved
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
Salad
6 cups torn romaine lettuce leaves
1 (5 ounce) bag spring mix mesclun
3 large apples, cored and diced
1 fennel bulb, thinly sliced
1 cup halved red seedless grapes
1 lb smoked turkey breast, sliced into strips
1/3 cup toasted chopped pecans
1/3 cup crumbled goat cheese (optional)

Preparation

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced.
Add chicken broth and next 6 ingredients (through black pepper); process until well blended. Set aside.
To prepare salad, combine romaine and mesclun mix on a serving platter. In a large separate bowl, combine apples, fennel, and grapes.
Pour about + of the vinaigrette over the apple mixture and toss gently to coat. Spoon the apple mixture over lettuce.
Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired.
Spoon the remaining vinaigrette over the salad. Serve immediately.