Roasted Turkey Salad

1 cup dried cherries
1 1/2 cups natural apple cider
5 to 6 cups cooked turkey, coarsely shredded
1 large bulb fennel, trimmed, cut in half, cored and thinly sliced on the
diagonal
1 cup pecan halves, lightly toasted
1 bunch dill, stemmed and minced
1 cup mayonnaise
1 tablespoon ground ginger
salt and pepper to taste

Combine cherries and cider in a small saucepan and bring to a boil over
medium high heat. Reduce the heat and simmer for 3 minutes. Remove from heat
and set aside. Toss together the turkey, fennel, pecans and dill in a large
mixing bowl. Mix in the cherries and any remaining cider liquid. Whisk
together the mayonnaise and ginger and then toss the mixture with salad to
bind it. Season with salt and pepper to taste. Serve at once or refrigerate
until ready to serve. The salad is pretty served on a bed of raddichio or
red cabbage leaves. Serves 8.

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