INGREDIENTS:1 cup fresh seedless blackberries, washed and dried
1 Tbsp. Dijon mustard
2 Tbsp. honey
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 qt. extra virgin olive oil
to taste, salt and pepper
1 8-lb. turkey breast, uncooked
1 cup English walnuts
2 Tbsp. flour
as needed, flour
as needed, egg wash
3 lbs. salad greens, washed and dried
2 medium red onions, very thinly sliced
1 cup carrots, shredded
15 oranges DIRECTIONS:For blackberry dressing: In food processor, combine blackberries, Dijon, honey, balsamic vinegar, red wine vinegar, olive oil, salt and pepper. Transfer to a large container, cover and refrigerate.
For turkey: Remove skin from turkey breast and slice into 6-oz. cutlets. Place walnuts in food processor and process until finely ground. Add flour and blend until well mixed. Dip turkey cutlets in flour, egg wash, and finally the walnut/flour mixture. Hold for service.
Assembly: Deep fry cutlets at 350°F until golden brown and cooked throughout. For each salad, toss 2-3 cups greens, 3-4 slices red onion and 1 Tbsp. shredded carrots with 3 Tbsp. blackberry dressing. Arrange on a large round plate. For each portion, filet one orange and place on outside of the greens. Slice warm turkey cutlets and place over the cold greens. SERVINGS:15 servings From:Chef Johann Jenni, Alpenglow Grill, Conway, N.H. PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION
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