SALAD:

4 c. cooked turkey, cut into 1 1/2 inch pieces
1 c. seedless green grapes
1 c. seedless red grapes

DRESSING:

2 egg yolks
1 tsp. basil leaves
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. country-style Dijon mustard
1 c. vegetable oil
1/4 c. lemon juice
1/3 c. grated Parmesan cheese
8 lettuce leaves
Clusters of seedless green and red grapes

In large bowl stir together all salad ingredients. In blender or food processor, combine all dressing ingredients except oil, lemon juice and Parmesan cheese. Cover; blend on high until thoroughly combined. With blender still running, take off cover and slowly add 1/2 cup oil, lemon juice and remaining 1/2 cup oil. Blend until thickened (1-2 minutes).

By hand, stir in Parmesan cheese. Stir 1/2 cup dressing into salad. On platter or individual salad plates, place lettuce leaves. Spoon turkey salad on lettuce; arrange clusters of grapes around salad. Serve with remaining dressing.