Salad of Smoked Turkey and Fusilli

Puree anchovies, garlic, shallot, lemon juice and olive oil until smooth. Season to taste with salt and pepper.

Preheat charcoal grill. Wrap tomatoes in foil and place on grill for 10-15 minutes or until tomatoes begin to pop open. Season to taste with salt and pepper.

Rub onion slices with 2 tablespoons canola oil and season with salt and pepper. Place on hot grill and cook for 5-8 minutes until onion slices are tender.

Place zucchini slices directly on a lightly oiled grill rack and cook for 3-4 minutes until zucchini is tender. Season to taste with salt and pepper.

Cool all vegetables to room temperature.

Season turkey with salt and pepper. Brush with remaining 2 tablespoons canola oil.

Place dry hickory chips over the hot coals on the grill. When the dry chips begin to ignite, add wet chips over the coals.

Place tenderloins on grill and lower grill cover. Smoke over medium heat for 5-6 minutes. Turn, cover grill again and continue to cook about 6-7 more minutes or until the internal temperature of the turkey registers 170 degrees F.

Remove turkey from grill, cool slightly and slice into thin strips.

In a large bowl, toss cooked fusilli with vinaigrette, turkey strips, grilled vegetables and Parmesan. Season to taste with salt and pepper.

Arrange chilled arugula in center of each plate. Spoon warm turkey/pasta mixture over arugula.

Garnish with additional Parmesan.