3 cups diced cooked turkey (I use a store-bought rotisserie turkey breast when I don't have Thanksgiving leftovers on hand)
1/2 cup halved red seedless grapes
1/4 cup diced celery
1/2 cup chopped walnuts
For the dressing:
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp white wine vinegar
1/2 tsp chopped fresh tarragon leaves
Kosher salt and fresh black pepper, to taste
Gently toss the turkey, grapes, celery and walnuts together in a large mixing bowl.
In a small bowl, whisk together the dressing ingredients. Combine the dressing with the turkey mixture.
Make this a couple of hours or up to one day ahead, and refrigerate until ready to serve.