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16 ounces smoked processed turkey,1-inch thick chunk, not sliced
1/2 ripe mango, peeled and cut into 1/2 -inch cubes

Dressing:
Juice of 1 lime
3 tablespoons mayonnaise
4 tablespoons apricot preserves
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup roasted cashews, chopped
1 tablespoon fresh minced cilantro leaves
1 scallion, thinly sliced on the diagonal
2/3 cup baby arugula leaves

Garnish:
2-3 fresh plums, halved, pitted and thinly sliced
4-5 fresh or canned apricots, halved, pitted and thinly sliced
6 scallion brushes

Cut the turkey into 1/2-inch lengthwise slices. Stack the slices and cut into 1/2-inch cubes. Place into large mixing bowl. Add mango.

Dressing: Place lime juice, mayonnaise and apricot preserves into quart-sized container. Using a whisk , mix to form a smooth dressing.

Toss the turkey and mango with the dressing. Season with salt and pepper. Add cashews, cilantro and scallions. Toss to combine. Mix in arugula leaves.

Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.

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