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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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3/4 lb (350 g) Quebec turkey breast, cut into slices (0,75 cm / 3/4-in thick)
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1 tbsp (15 ml) vegetable oil (sunflower, etc.)
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3 tbsp (45 ml) apple cider vinegar
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1 tsp (5 ml) Dijon mustard
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2 tsp (10 ml) maple syrup
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1 1/4 cup (310 ml) fresh raspberries
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1/2 cup (125 ml) olive oil
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1 (142 g) clamshell of baby spinach or mixed lettuce
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1 cup (250 ml) goat cheese, crumbled
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1/2 cup (125 ml) unsalted, toasted pumpkin seeds
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Salt and freshly ground black pepper
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Directions
- Preheat the BBQ to high heat. Brush, clean and oil the grills.
- Baste turkey slices with oil. Season with salt and pepper. Grill each sides 5 to 7 minutes. Set aside on a plate and cover with foil at least 10 minutes before slicing.
- In the meantime, in a food processor, mix apple cider vinegar, Dijon mustard, maple syrup and 60 ml (1/4 cup) of raspberries. Purée until smooth. Drizzle in the olive oil and mix well. Season with salt and pepper and set aside.
- In a large bowl, toss spinach, turkey with a few spoonsful of dressing. Divide onto 4 plates. Garnish each plate with goat cheese, raspberries and pumpkin seeds. Add a splash of dressing, fresh pepper and serve immediately.
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