Ingredients:
The pungent hickory smoked flavor of the turkey contrasts well with the sweet and sour tastes of honey, vinegar, orange juice and dried cranberries. Pecans complement with their smooth taste. Dressing 1 teaspoon grape seed or canola oil 2 teaspoons honey 1/4 cup orange juice 2 tablespoons balsamic vinegar 2 teaspoons cracked black pepper Salad 1 cup spring mix lettuce 1 large radish, sliced paper thin 4 ounces (1/4 inch thick julienne slices) Boar’s Head Hickory Smoked Black Forest Turkey Breast 4-6 whole pecans Dried cranberries for garnish, optional

Instructions:
In small bowl, whisk oil with honey. Whisk in orange juice and then vinegar; add pepper and set aside. Add a little more honey for desired thickness. Build the salad beginning with lettuce and radish slices; toss. Add turkey and pecans. Toss again and add dressing. Top with cranberries if desired. Add more dressing, to taste. All materials courtesy of Boar’s Head. Boar’s Head premium products are available at select supermarkets and fine delicatessens. For more product information