From: Director of operations, Julie Bergerson, Rosti Tuscan Kitchen, California locations. Yield: 12 servings.
1½ cups large pecan halves
½ cup sugar
½ cup dry red wine
¼ cup Dijon mustard
2 tsp. kosher salt
1½ tsp. freshly ground black pepper
1 cup balsamic vinegar
2 cups extra virgin olive oil
6 large green tart apples, peeled, cored, julienned
3 gallons young arugula leaves, washed, dried, chilled
¼ cup chopped fresh sage
3 lb. oven-roasted turkey breast, cut into ½" dice
For sugar-glazed pecans: Place pecans in preheated 325°F oven for 5 minutes. Melt sugar in large skillet over medium heat. Add pecans when melted sugar is light brown in color. Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark. Place on tray to cool, stirring occasionally. Store in an airtight container at room temperature.
For balsamic vinaigrette: Combine red wine, Dijon, salt, pepper and balsamic vinegar. Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper.
For assembly and service: Prep apples by placing in cold water with fresh lemon juice. Cover, chill and hold for service.
Per order: Toss 2 pints arugula, 1 tsp. sage and 4 oz. diced turkey with 2 oz. balsamic vinaigrette. Transfer to salad bowl. arrange julienned apple strips atop mixture. Sprinkle top of each salad with 2 tsp. sugar-glazed pecans.