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Baby Greens with Grilled Turkey, Cranberries and Roasted Shallot Vinaigrette

Make Baby Greens with Grilled Turkey, Cranberries and Roasted Shallot Vinaigrette at home with Shallot, Drizzle Of Olive Oil, Kosher Salt, Dijon Mustard, and Extra Virgin Olive Oil. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• Drizzle Of Olive Oil
• 1/4 tsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1/2 tbsp
• Freshly Ground Black Pepper
• 4
• 2 tsp
• Salt And Pepper
• 8 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat the oven to 350 F. With the skin on, cut the shallot in half lengthwise.

2. 2

   Spray a baking sheet with non-stick spray.

3. 3

   Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down.

4. 4

   Roast in the oven until the shallot is very soft, about 20 to 30 minutes.

5. 5

   When the shallot is cool enough to handle, remove the skin and the root end.

6. 6

   Puree the shallot and salt in a food processor.

7. 7

   Add the mustard and puree.

8. 8

   Add the vinegar by the tablespoon, pureeing after each addition.

9. 9

   With the motor running, add the olive oil and stock slowly through the feed tube.

10. 10

    Stir in the chives and pepper. Adjust the salt and pepper to taste.

11. 11

    Preheat the grill to medium-high.

12. 12

    Brush the cutlets with olive oil and season with salt and pepper.

13. 13

    Grill the turkey for about 4 to 6 minutes each side, depending on the thickness until the turkey is cooked through.

14. 14

    Remove the turkey from the grill and place on a cutting board to rest.

15. 15

    Cut the turkey into strips.

16. 16

    Place the turkey strips in a mixing bowl, add the cranberries and half of the vinaigrette.

17. 17

    Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette.

18. 18

    Arrange the turkey and cranberry mixture on top.