Filed Under: grill-guide, grillbbq, main-dish, Turkey, Under 20 Mins

Grilled Turkey with Rosemary Grilled Peaches and Blue Cheese Vinaigrette

Grilled fruit is a great way to pack fresh flavours and visual interest into a simple weeknight dinner. Blue cheese pairs nicely with the rosemary grilled peaches.

April 8th, 2012

Recipe Developed by Paula Bowman

Prep Time
10 minutes
Cook Time
20 minutes
  • 3 peaches, quartered, pit removed
  • 1 tablespoon rosemary leaves (about 1 sprig)
  • 1/2 Cups olive oil, plus more for oiling grill
  • salt and pepper
  • 1/4 Cups red onion, finely chopped
  • 1/4 Cups red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoons sugar
  • 1/4 Cups mild danish blue cheese or other blue cheese, crumbled
  • 1 1/2 pounds turkey cutlets (about 1/4 inch thick)
  • 13 Cups mixed baby greens
  • 3/4 Cups thinly sliced fennel
  1. Preheat a grill to medium-high. In a bowl, lightly toss peaches, rosemary and 1 tablespoon olive oil together. Season with salt and pepper and set aside.

  2. Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add the vinegar and reduce by half. Remove from heat and whisk in mustard and sugar until blended. Whisk 1/4-cup olive oil into mixture until emulsified. Let the vinaigrette cool slightly then stir in the cheese.

  3. Brush turkey with remaining 1 tablespoon olive oil, season with salt and pepper and place on grill. Cook, turning once until cooked through, about 2 to 3 minutes per side, set aside lightly covered with aluminum foil. Place peaches flesh side down on oiled grill and cook until the peaches have grill marks, about 2 minutes then flip over and grill on remaining sides until tender and juices are bubbling, about 2 to 3 minutes more, set aside.

  4. In a bowl, combine the mixed greens and fennel. Add enough of the cooled vinaigrette to lightly coat the greens and toss to combine. Place the salad in the center of each plate. Arrange peach slices and turkey alongside salad drizzle with some of the remaining vinaigrette.

Nutrients Per Serving

Nutrients per serving (based on 4 servings): 545 calories, 31 g fat, 48 g protein, 5 g fiber, carbohydrates 18 g. Excellent source of vitamin A, vitamin E, iron. Good source of vitamin C, calcium. 

Grilled Turkey with Rosemary Grilled Peaches and Blue Cheese Vinaigrette
Photography by Carlo Mendoza

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