1 tbsp mayonnaise
2 tbsp ketchup
2 oz sour cream
1 tbsp barbeque sauce
Salt and freshly ground black pepper To taste
1-1/4 lbs COOKED TURKEY or PULLED TURKEY, julienned
6 oz tart apple, cored, sliced and marinated in fresh lemon juice
4 oz kiwi, peeled and julienned
1 oz Calvados or apple brandy
4 to 8 Belgian endive leaves
Sour cream As needed
4 brandied plums
Whip mayonnaise, ketchup, sour cream, barbeque sauce, salt and pepper together in a large bowl. Cover and hold for service in the refrigerator.
Carefully fold in turkey, apples, kiwi and Calvados.
Arrange endive in a cocktail glass and fill with chilled salad.
Garnish with a dollop of sour cream and 1 brandied plum.