Roasted Turkey with Endive, Apple and Walnut Salad

Ingredients

Cooking Directions

Cut the turkey breasts into 1-inch steaks and season with salt, crushed black pepper, and the brown sugar.

Warm the canola oil in a large non-stick pan over medium-high heat. When the oil is hot, add the bacon, garlic, bay leaf, cinnamon stick, and turkey to the pan and cook the meat until golden brown, 6 to 8 minutes on each side.

Transfer all the ingredients to a shallow bowl and cover the bowl tightly with plastic wrap for at least 10 minutes.

Remove the plastic wrap and cut each breast into 1/4-inch-thick slices. Set aside the turkey slices and reserve any turkey juices that have accumulated on the bottom of the bowl.

Discard the bacon, garlic, bay leaf, and cinnamon stick.

Whisk together the canola oil, vinegar, mustard, and the reserved turkey juice together; season to taste with salt and pepper.

Toss together the red and yellow endives, apples, parsley, walnuts and turkey in a large bowl. Add enough vinaigrette to lightly coat the salad.

Used with permission. Adapted from Daniel's Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud. Copyright, Filipacchi Publishing, 2003.