Bacon Wrapped Turkey Mignon with Lemon Arugula Salad

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DELICIOUS

Description

Recipe and photo courtesy of Carolina Turkey.

Ingredients

Olive Oil: As Needed
Fresh Minced Garlic: 1/2 Teaspoon
BACON WRAPPED TURKEY MIGNONS: 6 Each
Fresh Arugula, Washed, Drained And Chilled: 2 Pounds
Freshly Squeezed Lemon Juice: 1 Tablespoon
Extra Virgin Olive Oil: 3 Tablespoons
Kosher Salt: 1/2 Teaspoon
Black Pepper: 1/2 Teaspoon
Thinly Sliced Red Onion: 1/2 Cup
Orange Segments, Drained: 8 Ounces
Fennel: 3 Heads
Kosher Salt: 1/4 Teaspoon
Black Pepper: As Needed
Extra Virgin Olive Oil: 1 Ounce
Freshly Squeezed Lemon Juice: 1 Teaspoon
Lemon Zest: As Needed
Capers, Well Drained: As Needed

Directions

1
TURKEY MIGNONS: Rub olive oil and garlic on the turkey mignons.
2
Cook mignons in preheated 375 degree F oven for 15 to 20 minutes to an internal temperature of 165 degrees F.
3
ARUGULA SALAD: In a large bowl, toss arugula with lemon juice, olive oil, kosher salt and black pepper. Add sliced red onion and orange segments; toss well.
4
ASSEMBLY AND SERVICE: Wash fennel.
5
Using a slicer, shave fennel very thin.
6
Toss with salt, black pepper, olive oil and lemon juice.
7
Reserve for service.
8
Place turkey mignons on warm 10-inch dinner plates.
9
Place arugula salad next to turkey.
10
Garnish with lemon zest, capers and fennel.