KSPR in the Kitchen serves Turkey, Pear and Arugula Salad

SPRINGFIELD, Mo. Turkey, Pear and Arugula Salad

Servings approx. 4

Ingredients
1-pound turkey breast cutlets or tenderloin
Salt and ground black pepper
1 tablespoon honey mustard
¼ cup olive oil
2 pears, cored and sliced
4 slices provolone cheese, halved
5 ounces arugula
2 tablespoons cider vinegar

Preparation

Slightly flatten portion sized turkey cutlets, brush with half of the honey mustard.

In a large skillet heat half of the oil over medium-high heat. Cook turkey for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low.

In a large skillet heat half of the oil over medium-high heat. Cook turkey for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.

Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Season with salt and pepper. Drizzle sauce on each serving.