Turkey, Pear and Cheese Salad

By Malooga

Ingredients

• 1 pound turkey tenderloin
• Salt and ground black pepper
• 1 tablespoon honey mustard
• 1/4 cup olive oil
• 2 pears, cored (optional) and sliced
• 4 slices provolone cheese, halved
• 5 ounces arugula (8 cups)
• 2 tablespoons cider vinegar

Preparation

Step 1

1. Bias-slice turkey crosswise in eight 1-inch slices. Flatten slightly with palm of hand, then season with salt and pepper. Brush with half of the honey mustard.

2. In a 12-inch skillet heat 2 tablespoons of the oil over medium-high heat. Cook turkey in even layer in hot oil for 2 to 3 minutes on each side or until browned. Layer pears on turkey; top each with a half-slice of cheese. Reduce heat to medium-low. Cover and cook for 3 to 4 minutes or until cheese is melted and pears are warm.

3. Divide arugula among serving dishes; top with turkey slices. For sauce, whisk remaining mustard and oil along with the vinegar into pan juices in skillet; cook for 30 seconds. Drizzle sauce on each serving. Sprinkle with additional pepper.