4 Cloves fresh garlic
1 Large bay leaf
1 Sprig fresh thyme
10 each black peppercorns
7 Fluid oz cold water
1/2 tsp kosher salt
1 lb assorted mushrooms (shiitake, oyster & chanterelle), cleaned and trimmed
4 Fluid oz cider vinegar
2 Fluid oz olive oil
1/2 lb extra fine French beans
6 oz golden beets
2 oz hazelnuts
1/4 c honey
4 Fluid oz sweet sherry (i.e. Harvey's Bristol Cream)
8 oz sherry vinegar
4 Small shallots, finely diced
1 tsp cornstarch
1 tbsp cold water
7 Fluid oz hazelnut oil
4 Fluid oz light olive oil
4 (6-oz) TURKEY CUTLET
As needed salt and freshly ground black pepper
2 tbsp olive oil
2 oz dried cranberries
2 oz micro greens or mixed salad greens, chilled
PICKLED WILD MUSHROOMS
Place garlic, bay leaf, thyme and peppercorns in a cloth/muslin bag and tie to close. Reserve.
Bring salted water to a boil, add the trimmed mushrooms and cook for 3 minutes.
Remove mushrooms and put them in a bowl, adding the cider vinegar, 2 fluid ounces olive oil and muslin bag. (Save the water to cook the beans.)
Toss to coat mushrooms with the mixture. Cover and marinate for 2-3 hours prior to service.
Cook the beans in reserved boiling salted water until crisp-tender or for 3 to 4 minutes, then shock in ice water.
Meanwhile, cover unpeeled beets with cold water. Boil beets until tender. Drain, peel and cut into 1 cm (slightly less than 1/2-inch) dice.
Reserve beans and beets for service in the refrigerator.
Roast whole hazelnuts in the oven. Then crush or slice finely. Cover and reserve for service.
SHERRY VINEGAR and HAZELNUT VINAIGRETTE
Combine honey, sweet sherry, sherry vinegar and shallots in a sauce pan and boil until 1/3 of the quantity remains.
Whisk the corn starch and water together. Whisk cornstarch mixture into honey mixture. Bring to a boil again and then remove from the heat.
Whisk in the hazelnut oil, light olive oil and season to taste. Reserve for service.
Season turkey escalopes with salt and pepper.
In a preheated frying pan, pour in the 2 tablespoons olive oil.
Sauté the turkey escalopes on both sides until golden, approximately 5 minutes on medium heat.
Finish, if necessary, for a further 5 minutes in a preheated 350 degree F oven until cooked through to an internal temperature of 165 degrees F.
Mix the chilled beans and beets together along with the pickled mushrooms, dried cranberries and sherry/hazelnut vinaigrette.
Portion onto dinner plates.
Slice the warm turkey escalopes and place atop each salad.
Garnish with micro greens or mixed salad greens. Sprinkle hazelnuts atop each presentation.