Prepare the Turkey Breast:

1. For an extra moist and flavourful grilled turkey breast, I like to add a dry brine.  To do this sprinkle the meat with the 1 tsp of salt.  Let it rest in the fridge for 2 to 4 hours.

Making the Blueberry Vinaigrette:

1. Using a hand blender or food processor, combine all of the dressing ingredients until smooth and creamy.  Set aside.

Grilling the Turkey Breast:

1. You will need a good instant read thermometer.
2. After the turkey has had time to rest in the dry salt brine, preheat your BBQ to 225 – 250 degrees.
3. Season the turkey with fresh ground pepper.
4. You want to roast the turkey over indirect heat, so add the turkey to a top rack in your barbecue.  Let it sit and cook until the internal temperature is 150 degrees.
5. Then quickly take the meat off of the grill, turn up the heat in your barbecue to high, keep the lid open, and give the turkey breast a quick sear on both sides.  Flipping the breast multiple times, searing it until it has a nice crust…this part should only take 5 minutes.  The final internal temperature should measure 165 degrees.
6. When the turkey is done, remove from heat and let rest under tin foil for a couple of minutes.

Assembling the Salad:

1. While the turkey is grilling, you can begin to assemble the fresh salad ingredients.
2. Wash and dry the butter lettuce and fresh blueberries. Slice the peach, red onions and sweet peppers.
3. Then assemble everything is a large salad bowl.

Putting it all together:

1. When it is time to serve the grilled turkey, cut the turkey into 3/4 inch slices, cut against the grain.  Then lay it on your assembled salad.
2. Crumble on the goat cheese.
3. Drizzle with the blueberry balsamic dressing.
4. Serve with fresh bread and enjoy!