Bacon Wrapped Turkey Medallions with Wedge Salad and Buttermilk Chive Dressing

Preheat the oven to 400°F.

For the Buttermilk Chive Dressing, in a large bowl, whisk together the sour cream, mayonnaise, buttermilk, and Dijon mustard until smooth. Add the garlic, lemon juice, cayenne, chives, salt and pepper. Stir to combine and chill until ready to serve. You will have some left over but this dressing keeps well in the fridge for 7 days.

To prepare the Marcangelo Bacon Wrapped Turkey Breast Medallions the secret here is combining pan-searing with an oven finish. The skillet (preferably cast iron) gives the medallion a delicious crust while the even heat of the oven keeps the inside tender and juicy.

Heat an ovenproof skillet over medium heat. Add 2 tsp. vegetable oil to the hot skillet and sear the turkey medallions for 2 minutes per side. Transfer the skillet to the oven and cook for 20 to 22 minutes until cooked through. Transfer medallions to a plate and let rest for 5 minutes.

To prepare the salad, on each plate top the wedges of lettuce with cherry tomatoes, chopped cucumber, sliced radishes, red onion and avocado. Drizzle generously with the buttermilk chive dressing and serve the cool, crunchy salad with the juicy grilled turkey medallions on the side.