Ingredients
2 tablespoons apple cider vinegar
1 tablespoon honey, or more to taste
1 tablespoon chopped tarragon
Sale
Freshly ground black pepper
3 tablespoons mild olive oil
1/4 pound (about 3/4/cup) green seedless grapes, large ones cut in quarters, smaller ones cut in half
1/4 pound red seeedless grapes, large ones cut into quarters, samller ones cut in half
2 ounces sweet onion
1 large rib celery, cut into 1/4-inch dice
12 ounces cooked boneless, skinless turkey breast, cut into 1 inch strips
Preparation
Combine the vinegar, honey, tarragon and salt and pepper to taste in a large bowl. Slowly whisk in the oil to form an emulsified dressing. I use much less oil. Add the grapes, onion, celery and turkey. Toss to coat evenly. Taste, and adjust the seasoning as needed by adding salt, pepper and/or honey. Let sit for 20 minutes before serving, or cover and refrigerate for up to 3 days.
