Double Turkey Breast and Creamy Mustard Sauce
with Arugula, Feta and Tomato Salad
Our velvety mustard sauce is a perfect match for turkey. It's served over a salad of peppery arugula with creamy avocados, ripe baby tomatoes and crumbly feta.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkey Breast Portions
Feta Cheese, crumbled
Arugula and Spinach Mix
Whole Grain Mustard
Red Wine Vinegar
Chicken Broth Concentrate
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a large non-stick pan over medium heat.While the pan heats, pat turkey dry with paper towels. Season with salt and pepper.When hot, add 1/2 tbsp oil, then turkey. (NOTE: For 4 ppl, cook turkey in batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.Remove from heat, then transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Cover loosely with foil and set aside to rest, 2-3 min.
Meanwhile, peel, then mince or grate garlic. Halve tomatoes.Peel, pit, then cut avocado into 1/2-inch pieces.Add avocados, tomatoes, vinegar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Place arugula and spinach mix over top. Do not toss until just before serving.
Reheat the same pan (from step 1) over medium.When hot, add 1/2 tbsp (1 tbsp) butter, then garlic. Cook, stirring until butter melts and garlic is fragrant, 30 sec.Add 1/4 cup (1/2 cup) water, cream, mustard and broth concentrate. Bring to a simmer.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat.
Thinly slice turkey. Stir any turkey resting juices into sauce. Season with salt and pepper, to taste.
Toss salad to combine. Divide between plates, then sprinkle feta over top.Top salad with turkey.Drizzle creamy mustard sauce over turkey.