Turkey, Brie and Pecan Salad (Grilled)

This is a hearty salad and can be served as a meal - just serve with a good slice of crusty bread.

Turkey:
1-2 lb turkey breast, boneless, skin removed (908 g)
2 cloves garlic, chopped
1 Tbsp. fresh rosemary, chopped (30 mL)
1 tsp. fresh thyme, chopped (5 mL)
3 Tbsp. extra-virgin olive oil (45 mL)
red pepper flakes, to taste
coarse sea salt
black pepper, freshly cracked

Salad:
1 small  shallots, finely chopped
1/3 cup cider vinegar (75 mL)
½ tsp. Dijon mustard (2 mL)
½ tsp. pure honey (2 mL)
coarse sea salt
black pepper, freshly cracked
¼ cup grape seed oil (60 mL)
¼ cup  extra-virgin olive oil (60 mL)
2.5 oz  Brie (70 g)
½ cup  pecans (125 mL)
handful radicchio leaves, torn or shredded
1 head  romaine lettuce
handful  red leaf, torn
handful  grape tomatoes

Preheat grill to high.

Pound the turkey breast to ¾" thickness.

In a shallow baking pan or bowl, combine garlic, rosemary, thyme, olive oil and red pepper flakes. Add turkey and let sit for 5-10 minutes so flavours meld.  Season turkey with sea salt and pepper.

Grill turkey over high to medium high heat for 5-6 minutes per side or until turkey is just cooked through. Let cool to room temperature. Slice turkey on the diagonal and reserve for salad.

Make the salad dressing by whisking together the shallots, cider vinegar, Dijon mustard, honey, sea salt, pepper and grapeseed oil and olive oil in a small bowl.

In a large serving bowl, add the sliced turkey, pecans, Brie, radicchio, romaine, red leaf and grape tomatoes.  oss salad with enough dressing to taste.

Serve immediately. 

Makes 6-8 servings, depending on if served as a meal or appetizer.