- 1/3 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 1/4 cup extra-virgin olive oil
- 1 (1-pound) smoked turkey drumstick
- 1 large fennel bulb, stalks discarded
- 1/2 head radicchio
- 1/2 pound firm-ripe black or red plums (2 to 3), thinly sliced
- 3 ounces pecans, toasted and cooled
- An adjustable-blade slicer
- Whisk together vinegar, brown sugar, and 1/4 teaspoon each of salt and pepper in a large bowl until sugar has dissolved, then add oil in a slow stream, whisking until emulsified.
- Cut turkey meat from bone, discarding skin and tendons, then thinly slice meat. Add to dressing.
- Quarter fennel bulb lengthwise, then thinly slice using slicer. Slice radicchio in same manner. Add fennel and radicchio to dressing with plums and pecans and toss well. Season with pepper.