2 Marcangelo Bacon Wrapped Turkey Breast Medallions
Honey Orange Vinaigrette
¼ cup freshly squeezed orange juice
1 tsp. finely grated orange zest
2 Tbsp. rice vinegar
1 Tbsp. honey
2 Tbsp. extra virgin olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ cup red onion, very thinly sliced
3 blood oranges (or Cara Cara oranges)
½ Asian pear, peeled and cubed
½ bulb fresh fennel, very thinly sliced
2 radishes, thinly sliced
1 cup baby arugula
¼ cup torn fresh mint leaves
¼ cup toasted hazelnuts (or pistachios)
3 oz. mild creamy blue cheese (optional) crumbled
Heat the BBQ to low, lightly oil the grates and grill the Bacon Wrapped Turkey Breast Medallions for 20 to 25 minutes, turning 2 or 3 times. Cook to an internal temperature of 165°F. Remove from the BBQ and let rest for 5 minutes before slicing.
For the honey orange vinaigrette, in a small bowl whisk together the orange juice, zest, rice vinegar, honey, olive oil, salt and pepper. Add the thinly sliced red onion to the vinaigrette and let sit for 20 minutes.
Using a sharp knife, remove the pith and peel from the oranges from top to bottom following the contour of the orange and reserving as much of the flesh as possible. Slice the oranges crossways into ¼ “ thick rounds and remove any seeds.
To serve, arrange the oranges in overlapping slices on a large platter. Scatter the pear, fennel, radishes and marinated red onion over the oranges. Arrange the arugula and mint leaves over top. Place the warm slices of bacon wrapped turkey breast on top of the salad. Dress with the honey orange vinaigrette and garnish with toasted hazelnuts and blue cheese crumbles if using. Serve immediately while crunchy and crisp.