Ingredients

• 1 tablespoon madras curry powder
• 1 lemon, juiced
• 1/2 cup mayonnaise
• 2 cups 1/2 inch diced turkey breast meat
• 2 pears, peeled and cut 1/2 inch dice
• 3 scallions, sliced
• Salt and black pepper
• 2 romaine lettuce hearts, washed, dried, and cut into large chiffonade

Instructions

1. Mix the curry with the lemon juice, to dissolve. Mix in the mayonnaise. Fold in with the turkey, pears, and scallions. Season. Serve on a bed of romaine leaves.
2. Wine suggestion: Bernadus Chardonnay 1997