April 8th, 2012
Recipe Developed by Paula Bowman
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.
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.
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.
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 (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.