Main Dish

Grilled Turkey, Asparagus and Pecan Salad

3 tablespoons red wine vinegar

2 teaspoons Dijon-style mustard, or more to taste

2 tablespoons chopped fresh chives (from about 30 stems)

1/2 teaspoon sugar, or more to taste

Salt and freshly ground pepper

1/4 cup olive oil

3/4 cup dried cranberries, coarsely chopped (about 3 ounces)

1 pound asparagus, woody ends trimmed

1 pound turkey breast cutlets

2 ounces chopped pecans (1/2 cup)

Whisk the vinegar, mustard, 1 1/2 tablespoons of the chives, the sugar and salt and pepper to taste in a large bowl. Gradually whisk in 3 tablespoons of the oil until emulsified. Taste, and adjust the seasoning as needed. Add 1/2 cup of the chopped cranberries.

Have a large bowl filled with ice water at hand.

Fill a medium, straight-sided skillet with 1 to 2 inches of water. Bring to a boil over high heat. Add a pinch of salt and the asparagus. Return to a boil; cook the asparagus until just tender and still firm, 1 to 5 minutes depending on thickness of spears. Use tongs to immediately transfer asparagus to ice-water bath.

Allow the asparagus to cool for 5 minutes; remove and pat dry with a clean towel or paper towels.

Prepare the grill for direct heat. If using a gas grill, heat to medium-high (450 degrees). If using charcoal, light the briquettes; when ready, distribute them evenly under the cooking area. Lightly coat a grill rack with oil and place it on the grill.

Place the asparagus on a shallow plate. Drizzle with 1 1/2 teaspoons of the oil. Season with salt and pepper to taste, then roll the spears on the plate to coat evenly.

Lay out the cutlets on a separate plate or on a sheet of foil. Season with salt and pepper to taste, and drizzle with the remaining 1 1/2 teaspoons of oil; rub the oil over the cutlets to evenly coat.

When ready to cook, arrange the asparagus in a single layer on the prepared grill. Close the lid and cook for 1 to 2 minutes, then turn with tongs and cook 1 to 2 minutes more. When spears have grill marks but are not charred, transfer to a clean plate.

Grill cutlets until they have acquired good grill marks on both sides and are cooked through, 4 to 5 minutes for thin ones, 8 to 10 minutes for thicker ones. Let the turkey rest for 10 minutes.

Cut the asparagus into 3/4-inch lengths and the turkey into similar-size pieces. Add them to dressing in large bowl. Add pecans and toss to coat evenly. Transfer the salad to a clean serving bowl and garnish with remaining cranberries and chives.

Serve warm, or refrigerate and bring to room temperature before serving. Makes 6 servings.

Per serving: 300 calories, 21 g protein, 17 g carbohydrates, 16 g fat, 2 g saturated fat, 50 mg cholesterol, 110 mg sodium, 3 g fiber, 12 g sugar.