Ingredients

• 2 tablespoons pommery mustard
• 1 cup red wine
• 1/2 cup olive oil
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon minced garlic
• 1 tablespoon coarse ground coriander
• 1 tablespoon coarse ground black pepper
• 1/2 tablespoon salt
• 1 turkey breast, skinless
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 4 cups cooked long grain rice, usually day old
• 3 eggs scrambled
• 2 tablespoons chive batons
• 1 cup blanched English peas
• Salt and pepper to taste
• 1 cup blanched snow peas
• Juice of 1 lemon
• Juice of 1 lime
• Juice of 1 orange
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.) Season the marinated breast and grill on low grill, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through, if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.
2. 3 PEA FRIED RICE: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.
3. Check for seasoning Toss snow and snap peas with vinaigrette. Check for seasoning.
4. CITRUS VINAIGRETTE: Mix all ingredients well.