Turkey Cutlets over Dandelion Greens & Apple Salad with Warm Vinaigrette

I mowed the lawn yesterday and I tried to ignore the few fallen leaves laying on the grass, a reminder that fall is around the corner. There really is no escaping that summer is slowly slipping away. August is my most favorite month of the year but it's also bittersweet as it marks the end of summer. And as I came up with this salad, I couldn't help but think that it has a little bit of an autumn feel to it. But it's just so good and if you take a walk while the sun is out and close your eyes for a moment, summer is here as long as you want it to be. ;)

• 1 pound turkey cutlets, 4 pieces
• 3 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• sea salt
• fresh ground pepper
• 1 bunch dandelion greens, about 2 pounds, chopped 
• 1 golden delicious apple, cored and quartered and sliced thin
• 1/2 seedless cucumber, sliced thin and ripped in half
• 1 cup thinly sliced red cabbage
• 2 cups ripped up pieces of ciabatta bread, or any good stale bread you have on hand
• 1 pat unsalted butter
• 1/3 cup olive oil
• 1 oz pear vinegar
• 1 tablespoon honey
• 2 teaspoons rinsed capers

In a bowl combine the flour, salt and pepper. Dredge the turkey cutlets into the flour and set aside. Heat the 3 tablespoons of butter until sizzling on low heat. Add in the turkey cutlets, sauteing for 5 minutes on each side. Set aside your turkey cutlets. In the remaining butter, (add more if needed ) saute your ripped up pieces of bread. Saute the croutons on medium heat and stir a few times until golden brown. Once brown, let drain on paper towels and set aside. To make your salad, combine the dandelion greens, cucumber slices, apple slices and cabbage. To make your warm vinaigrette, melt your pat of butter and stir in the olive oil, vinegar, honey, capers and salt and pepper and heat for about 2 minutes. Reserve a few teaspoons to pour over the turkey cutlets, toss the remaining warm vinaigrette with the dandelion greens. This makes 4 servings. Enjoy!