Ingredients
1/2 cup olive oil1/4 cup honey3 tablespoons white wine vinegar2 teaspoons plus 2 tablespoons Dijon mustard, divided1/2 teaspoon minced garlic3/4 teaspoon salt, divided3 tablespoons plus 1/4 cup all-purpose flour, divided3 egg whites2 tablespoons water1-1/3 cups ground pecans1 package (17.6 ounces) turkey breast cutlets1/4 cup butter, cubed1 package (16 ounces) ready-to-serve salad greens3 medium tart apples, sliced1 medium red onion, sliced2 cups salad croutons1 cup (4 ounces) crumbled blue cheese
Preparation
For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside.
Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture.
In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm.
In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese.
