5 cups shredded cooked turkey or cubed fully cooked ham
4 celery ribs, sliced
4 ounces cheddar cheese, julienned
3/4 cup coarsely chopped pecans, toasted
In a small bowl, whisk oil, lemon juice, vinegar, mustard, onion, poppy seeds, honey and salt. Stir in orange peel, apricots and figs; cover and let stand for 1 hour at room temperature. In a large bowl, combine turkey, celery, cheese and dressing. Refrigerate for several hours. Stir in pecans just before serving.