Organic Greens with Brick Cheese & Turkey

Sandwich turkey breast between two pieces of plastic wrap. Using a meat mallet, pound from the center outward until paper-thin.

Remove plastic and finely julienne flattened turkey.

In skillet, over medium-high heat, heat olive oil slightly and add the turkey breast. Sauté turkey for 30 seconds.

Add shallots and ginger and sauté for an additional 30-60 seconds, until turkey is no longer pink and is cooked throughout.

Remove from heat and add vinegar and thyme. Salt and pepper to taste.

Hold warm for serve.

Place the beaten egg, flour and bread crumbs in three separate bowls.

Eggwash cheese slices then dredge in flour; eggwash again, and dredge in bread crumbs.

In skillet over medium-high heat, heat olive oil. Sear crusted cheese slices in warm olive oil until golden brown and warm, but not melted.

Remove from skillet and place on clean kitchen napkin to absorb excess oil. Keep warm until serving.

In a large bowl, combine and toss organic greens with turkey and warm dressing.

Place on salad plates and top with warm, crispy cheese. Serve immediately.