An elegant twist on scaloppini. Warm pears and creamy blue cheese add bold flavours to a simple dish.
|2 tbsp||(30 mL) Olive oil|
|2 lbs||(1 kg) Maple Leaf Prime Naturally ® Turkey Scaloppini|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1 tbsp||(15 mL) Honey|
|4||Pears, peeled, cored and cut in half|
|6 cups||(1.5 L) Baby spinach|
|2||Green onions, sliced|
|3/4 cup||(175 mL) Crumbled blue cheese|
|2 tsp||(10 mL) Dijon mustard|
|2 tsp||(10 mL) Honey|
|1||Clove Garlic, minced|
|1/4 cup||(50 mL) Balsamic vinegar|
|1/2 cup||½ cup (125 mL) Extra virgin olive oil|
HEAT olive oil in a large skillet over medium-high heat. Add turkey and pan fry 3-4 minutes per side or until an internal temperature of 165˚F (74˚C) is reached. Add fresh thyme, remove turkey and set aside.
ADD pears to same skillet and drizzle with honey. Reduce heat to medium and cook until pears have caramelized, about 4 to 5 minutes.
WHISK ingredients for vinaigrette in a small bowl. Toss spinach, green onion and vinaigrette in a large bowl.
Serve salad with turkey, pears and sprinkled with Blue cheese.
Add toasted pecans and dried cranberries for additional flavour.
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