Instructions: Combine the mayonnaise, vinegar, honey, curry paste, basil and lime juice in a large mixing bowl. Whisk well to ensure flavors are completely mixed. Season with salt and pepper. Add turkey meat and toss to fully coat with dressing. Add apples, celery root, cherries and pecans and season well with salt and pepper. Refrigerate for at least one hour.

Clean the lettuce and carefully pull apart and separate the leaves. Wash the radishes and trim any old or wilted leaves from the stems. Cut the radishes into quarters or in any decorative fashion such as sculpted shapes.

Garnish each serving dish with lettuce leaves, fill a leaf with turkey salad and garnish with radishes and pea sprouts.

This recipe yields 4 to 6 luncheon salads.

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