Smoked-Turkey, Plum, and Fennel Salad
['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.
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