Warm Turkey and Nectarine Salad with Orange Vinaigrette
- Total Time
When choosing nectarines, take a good whiff. They should have a wonderful fragrance, even if the nectarines are very firm.
unsweetened orange juice2 Tbsp
balsamic vinegar1 ½ Tbsp, white
uncooked shallot(s)1 Tbsp, minced
olive oil2 tsp, extra-virgin
table salt½ tsp
uncooked boneless skinless turkey breast8 oz, 2 cutlets
black pepper⅛ tsp, freshly ground
fresh watercress1 bunch(es), large, tough stems discarded, leaves rinsed
nectarine(s)1 item(s), medium, or 2 small, cut in 1/2-inch-thick wedges
uncooked jicama½ cup(s), peeled, matchstick-size pieces or unpeeled seedless cucumber
- To make the orange vinaigrette, whisk together the orange juice, vinegar, shallots, 1 teaspoon of the oil, the honey, and 1/4 teaspoon of the salt in a large bowl until blended; set aside.
- Heat the remaining 1 teaspoon oil in a large nonstick skillet set over medium-high heat. Sprinkle the turkey cutlets with the remaining 1/4 teaspoon salt and the pepper. Add to the skillet and cook until just cooked through, about 2 minutes on each side. Transfer the cutlets to a plate and let cool 5 minutes. Slice crosswise into strips.
- Re-whisk the vinaigrette; add the watercress, nectarines, jicama, and turkey to the dressing; toss to mix well. Yields 3 cups per serving.