1 sm. clove garlic

1/4 c. fresh mint leaves or 1 t. dried

1/3 c. limejuice (about 2 limes)

1/4 c. Oriental sesame oil

3 T. honey

2 T. grated lime zest

1/4 t. red pepper flakes

Pinch of salt

1/2 lb. cooked turkey, cubed

1 lb. Louisiana crawfish tailmeat

1 navel orange

2 c. pineapple chunks, fresh or canned

2 c. seedless red grapes

1/2 c. unsalted peanuts

In food processor, coarsely chop the garlic. Add the mint and chop. Add the limejuice, sesame oil, honey, lime zest, red pepper flakes and salt. Pulse to blend. Transfer vinaigrette to a large serving bowl. Add the cubed turkey and crawfish tailmeat to serving bowl. Toss to coat. Peel the orange, removing all the bitter white pith. Halve orange lengthwise and cut crosswise into 1/4″ half-rounds. Add orange, pineapple and grapes to serving bowl and toss to coat. Serve salad garnished with peanuts. Serves 4.