Ingredients

6 (5-ounces each) turkey cutlets 1 Tablespoon favorite chili rub with cumin To Taste marinade of olive oil, garlic and herbs To Taste salt and freshly ground pepper 1 Each potato, thinly sliced, placed in circle on oiled non-skid pan 8 Slivers Brie, halved lengthwise 2 Each yellow tomatoes, cut into 1-inch pieces 1 Cup arugula, washed and chilled 1 Cup baby spinach, washed and chilled 1 Cup Belgian endive, cut in half at an angle 3 Tablespoons flat parsley leaves 1 Tablespoon sesame seeds, lightly toasted 6 Each long chives, slivered Vinaigrette: 1/2 Cup sun-dried tomatoes, finely sliced 1 orange, juiced 1 lemon, juiced 1/2 Cup sesame oil 1/2 Cup rice vinegar 1 Cup grape seed oil

Description

Chili-Rubbed Filet Of Turkey Salad With Brie On Potato Crisp, Recipe

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