Grease Outdoor Grill. From lemon, Grate 1 Tsp Peel And Squeeze 1 Tbs Juice. in Bowl, Mix lemon juice, oil, shallot, Dijon, Honey, 1/4 Tsp salt And 1/8 Tsp Peppper. Sprinkle Cutlets With lemon peel, 1/2 Tsp salt And 1/8 Tsp pepper. Place Cutlets on Hot Grill And Cook 5 minutes. or Until Turkey Loses it Pink Color Throughout. Transfer to Plate. Add nectarines And arugula to Dressing in Bowl, Toss to Mix. Pile arugula on Platter And Top With Cutlets.
This Recipe Makes 4 Servings.*