Recipe provided by Chef/Owner Johann Jenni of the Alpenglow Grill in Conway, NH
In a food processor, combine blackberries, Dijon, honey, balsamic vinegar, red wine vinegar, olive oil, salt and pepper. Transfer to a large container, cover and refrigerate.
Remove skin from turkey breast and slice into 5 ounce cutlets.
Place walnuts in food processor and process until finely ground. Add flour and blend until well mixed.
Dip turkey cutlerts in flour, egg wash, and finally the walnut/flour mixture. Hold for service.
Deep fry cutlets at 350 degrees F until golden brown and cooked throughout.
For each salad, toss 2 to 3 cups greens, 3-4 slices red onion and 1 tablespoon shredded carrots with 3 tablespoons of Blackberry Dressing. Arrange on a large round plate.
For each portion, filet one orange and place on the outside of the greens.
Slice warm turkey cutlets and place over the cold greens.