Directions

1. Mix together the olive oil and spices and stir to combine.
2. Put the turkey breast, olive oil spice mixture and salt in a re-sealable bag, smoosh it around so the breasts are evenly covered, and let marinate for at least 1 hour.
3. Heat barbecue to medium-high heat and place breast on the grill.
4. Turn once or twice while cooking and remove when internal temperature reaches 165F (74C), approximately 20-25 minutes.

1. While turkey starts grilling, place cast-iron skillet on barbecue so it heats up.
2. Add mushrooms, oil and garlic and toss gently to combine.
3. Cook for 7-8 minutes without stirring, and then carefully toss them around to brown the other side.
4. Once golden and crisp, 10-15 minutes, remove from heat and toss with tarragon and lemon juice.

1. Whisk first 4 ingredients together until smooth.
2. Slowly add olive oil in a steady stream while whisking constantly until vinaigrette emulsifies. Keeps for 1 week covered in the fridge.

1. Toss all ingredients except for the vinaigrette together to combine.
2. Make vinaigrette and add 2-3 Tbsp (30-45 mL) of it to the salad.
3. Toss to combine. Serve extra vinaigrette on the side