Grilled Marinated Turkey Breast with Three Pea Fried Rice

Prepare marinade in a large bowl by mixing together the mustard, wine, 2 cups olive oil, fresh herbs, 1/4 cup garlic, coriander, pepper and salt. Check for seasonings.

Marinate turkey breasts in a covered pan for 6-12 hours. (The marinating process can be hastened by slicing the breast into 4 to 6 long, thin slices.)

Remove and drain turkey.  Discard the marinade. 

Grill the breast over low heat to an internal temperature of 165 degrees F.

Let rest for 15 minutes before slicing.

Coat a wok with canola oil and add 1/4 cup each garlic and ginger. Cook until soft.

Stir in rice, mixing well.

Add eggs, chives and English peas. Stir-fry and heat thoroughly. Adjust seasonings as required.

Cover and hold for service.

Blend citrus juices together. Gradually incorporate the oil in a thin steam.

Reserve 1/2 cup for plating.

Toss vinaigrette with the snow and snap peas. Adjust seasonings as required.

Cover, chill and hold for service.

Place 1 cup mound of hot molded fried rice at the twelve o'clock position on the plate.

Layer with 2 thick slices (6 ounces) of turkey breast.

Garnish with 1/3 cup snow and snap pea salad.

Sprinkle with chopped red peppers.

Drizzle Citrus Vinaigrette over the presentation.