Warm Chard Salad with Turkey and Quince

Wash the chard leaves and shake dry.

For the glazed quinces, wash and peel the quinces, remove the core and cut into bite-sized pieces. Sauté the quince pieces briefly on all sides in a little olive oil and then pour on port wine, orange juice and white balsamic vinegar and season with honey, salt, black pepper and thyme. Saute the quinces with the lid half closed and on low heat for 10 minutes.

Meanwhile, cut the turkey breast into strips. Sear in a hot pan with oil, then add to the quinces and simmer for at least another 12 minutes.

Once the meat and fruit pieces are cooked, transfer to a salad bowl along with the remaining juice, mix with the chard, drizzle with fresh olive oil, and let sit for a short time.

Season the warm chard salad with turkey and quince with salt, pepper and balsamic vinegar before serving.

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