2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 egg yolk
1 tsp. sugar
1/2 c. olive oil
1 lb. smoked turkey breast, skinned and chopped
2 Granny Smith apples, cored and diced
1 c. sliced celery
4 oz. smoked Cheddar cheese, cubed
1 c. chopped walnuts or pecans

In a blender or food processor, combine lemon juice, mustard, egg yolk, and sugar. With machine running, add oils in a slow steady stream until all is incorporated and dressing is thick. Combine dressing and remaining ingredients, tossing well. Cover and refrigerate 2 hours. Serve on a lettuce lined plate. Serves 6-8.